Nut Milk

Nut Milk

Portions:4 cups
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Ingrediënten

  • 1 cup raw nuts cashews, almonds, pistachios, hazelnuts, pecans, walnuts, peanuts, or any others
  • 3 cups hot water
  • ¼ teaspoon kosher salt
  • 1 tablespoon honey agave nectar, or maple syrup (optional)

Instructies

  • Put the nuts in a medium bowl and cover with about 2 inches of water.
  • Cover the bowl with plastic wrap and transfer to the refrigerator to soak for at least 12 hours or up to 2 days.
  • The nuts will plump and soften the longer they sit.
  • For a creamier milk, let the nuts soak for a longer amount of time.
  • Drain and rinse the nuts and transfer them to a blender.
  • Add the hot water, salt, and honey, if using.
  • Blend on high speed for about 3 minutes.
  • Line a colander with cheesecloth and set it over a large bowl.
  • Strain the nut milk through the cheesecloth, pressing on the solids to release all the liquid.
  • Discard the nut pulp or reserve for future use.
  • Transfer the nut milk to an airtight container and refrigerate until ready to use, up to three days.

Notes / Tips / Wine Advice:

JUST THE TIPS

Always use the freshest raw nuts to get the most flavor for your milk.
Avoid nuts with their skins on for a less chalky texture and increased flavor in your finished product.
You cannot oversoak your nuts! Soak for as little as 12 hours or as many as 48 hours for a silkier, tastier product.
Don’t throw away your strained nut pulp. Freeze it to add to smoothies, bake with your granola, or add to your oatmeal, or dry it out in the oven and use it as nut meal.
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Recipe Category Basic recipe / Nuts

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