MY REVIEW: Ecosak Nut Milk Bag


  • BEST NUT MILK BAG - FDA Certified Food Grade Mesh Is Guaranteed BPA Free and Non-Porous - Allows You To Use It For Multi Uses: Nut Milk, Hemp Milk, Cold Brew Coffee, Juicing, Sprouting, Yogurt Strainer, Homemade Cheese, Fresh Fruit Sauces.
  • FREE GIFT INCLUDED: Free Ebook: "Must Have Nut Milk Recipes"-Informative Book Shows You Step-By-Step Process Helps You Learn Quickly How To Make Use Your Nut Milk Bag.
  • EXTRA-LARGE SIZED Nut Milk Strainer - "12 x "10 - Allows You To Strain Larger Batches At The Same Time Instead Of Having To Stop In Between Each Batch To Refill The Bag Allowing You To Prepare Lots More In Less Time.
  • ROUNDED, STURDY BOTTOM - No More Milk Shooting Out Of The Sides Of The Bag - During Straining. Reinforced Stitching and U-Shaped Bag Mean Less Waste and Easy Clean-Up.


I love my nut milks. I have made plenty with and without a cheesecloth. When I got my Ecosak I was so excited to use this. I decided to make 2 recipes. My almond milk and cashew ricotta cheese. My ricotta now is sitting in the fridge setting up. My almond milk was AHMAZING!! I added 3 dates and some REAL Vanilla to my blending for that extra yumminess!! Love putting it in my coffee and smoothies. This was a really great product. Easy clean and easy to use. Definate buy for all you nut milk lovers! Below I provided my 2 recipes I made for my Almond Milk and my Cashew Cheese. Enjoy!!

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Homemade Almond Milk
  • 1 cup almonds, soaked 4-6 hours and rinsed well
  • 4 cups filtered water
  1. Combine all of the ingredients in a blender, and blend until smooth and creamy, about 1 minute in a high-powered blender.
  2. Strain the "milk" through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
  3. Store in the fridge, in a sealed container, for up to 4 days.
Note: For an extra-special treat, try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!

  • Cashew Cheese

  • Carmella also blogs over at The Sunny Raw Kitchen. A very similar recipe to the one in her book can be found there. All that's required to make this cheese is:
    • Raw Cashew Nuts or Macadamia Nuts
    • Water
    • Allergen-Free Probiotic Capsules 
    • Ecosak Nut Milk Bag
    The recipe can be found here.
    IMPORTANT NOTE: Carmella's recipe online calls for rejuvelac. Further on down in her notes she mentions that water can be used in place of rejuevelac. Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. It is commonly prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other grains. If you are gluten-free, stick with using water for this recipe and/or use rejuvelac made from a certified gluten-free grains. I just used water. Easier peasier.
    Once cultured, you can enjoy your "cheese" as is or mix in herbs, spices, salt—whatever you want! There's a world of possibilities. I think I stuck to thyme and dill and threw in some salt and nutritional yeast. Voila, spreadible, edible cheese.

I received one or more of the products mentioned above for free using Regardless, I only recommend products or services I use personally and believe will be good for my readers.


  1. It is really interesting post. I never read such kind of post. It impressed me. Thanks for sharing…


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