November 14, 2014 | Makes 750ml-1 Litre
- 2 Cups of Nuts, Soaked Overnight (300g)
- 1 Litre of Water
- Optional Flavours: Cinnamon, Vanilla etc
- You need: Nut Milk Bag or Cheesecloth!
This is so delicious and is so easy. You can switch it up with cashews, hazelnuts and the usual almonds for a gorgeous substitute for cows milk. Store bought nut milks are notorious for all their nasty stabilisers and thickeners and I’m guilty myself of buying them for convenience, but there really is nothing better than homemade- in terms of health and taste. I like to use mine to make my porridge and I love to heat it with a bit more cinnamon as an alternative to hot chocolate.
Soak your nuts in the fridge overnight. If you’re sweetening your milk, add your dates to a bowl and cover them in hot water for a few minutes.
Drain the nutsand add them to your blender with 1 litre of fresh water. Blitz on high for about 30 seconds until the nutsare all broken down.
Add in any cinnamon/vanilla or whatever other spices/flavours you like. Blitz on high again..
Cover the top of a jug or bowl with your cheesecloth. I like to wet mine first and then wrap it tightly around the sides of the jug so that it doesn’t slip. Pour the cashew mixture slowly over the cheesecloth until all the liquid has run through. Discard all the mushy cashews or use them something else (perhaps one of my vegan cheesecakes?) and what’s left in you bowl/jug is your delicious nut milk!
That’s it! This will last about 3 days in the fridge.