Home-made nut milk
Photo by Tamara West
Making your own nut milk is easy — all you need is some nuts, water, a blender and a sieve. You need to soak the nuts in water for at least 2 days, and can use any type of nut e.g. almonds, hazelnuts, brazil nuts, cashew nuts. If you want your milk to be white, use blanched nuts (without the skin). If you don’t mind a bit of discolouration, you can just use nuts with the skin on. Straining the milk is optional for a smoother milk. Makes 3 cups unstrained almond milk or 2 cups strained almond milk.
|1 cup||Almonds, raw, blanched, skin off|
|1 pinch||Salt, large|
|2 cups||Water, cold, preferably filtered, but tap water is fine|
|1 tsp||Vanilla extract|
|2 tsp||Liquid honey, or maple syrup|
- Soak almonds in water for at least 2 days, or up to 5 days.
- Drain almonds and place in a blender with the 2 cups of cold water, salt, vanilla and honey or maple syrup. Blend on high speed for about 2-3 minutes or until very smooth.
- Keep in the fridge and drink as is, or if you prefer a smooth milk you can strain it through a sieve.
If you strain the milk, the almond "paste’' that is left behind can be used, stirred into puddings or used in baking.