Basic Nut Milk
For a sweet milk, simply add a date or two and perhaps some vanilla extract.
- 1 cup nuts, soaked overnight*
- 3 to 5 cups water (depending on how creamy and thick you like your milk)
Note: brazil nuts, hazelnuts and macadamia nuts don’t contain enzyme inhibitors, therefore there is no need to soak them.
Stain and rinse.
Process in a high-speed blender until nuts are completely broken down – smooth and silky.
Strain the mixture through a nut milk bag or cheesecloth.
Store the milk in an airtight container in the refrigerator where it will keep for 3 to 5 days. Always shake before use.
Quick Nut Milk
- 2 tablespoons almond butter
- 2 – 4 pitted dates
- 1 tsp. vanilla extract
- 3 to 5 cups water (depending on how creamy and thick you like your milk)
Blend all ingredients in a blender.
Note that nut soaked, strained milk is smoother and a little creamier.