Whitney Helena from Nourished Plate joined me in the kitchen to show you how to make Nut Milk at home. It’s easy, and totally delish.
Nut Milk Recipe:
Makes about 2 cups (recipe can be doubled, I always double it!)
What You Need
1 cup raw hazelnuts or almonds, or roasted unsalted cashews
2 cups water, plus more for soaking
Sweeteners: honey, sugar, or maple syrup, to taste,optional
GF Vanilla extract, optional
Blender or food processor
Soak the nuts 12-36 hours: Place the nuts in a bowl and cover with about an inch of filtered water, at least overnight. The longer the nuts soak, the creamier the milk. Almonds & hazelnuts will particularly benefit from 24+ hours of soaking.
Drain the nuts from their soaking water and rinse them thoroughly under cool running water.
Combine the nuts and 2 cups filtered water in a blender or food processor. Spin for 2-3 minutes, until the nuts are a fine meal and the water is opaque. Pause to scrape down sides if needed.
Line the strainer with either the opened nut bag or cheesecloth, and place over a pitcher or large bowl. Pour the nut mixture into the strainer. Gather the nut bag or cheesecloth around the nut meal and twist to release all the liquid from the nut meal. (See Recipe Note for what to do with the leftover nut meal.)
Sweeten to taste, add vanilla if desired.
Store the nut milk in a sealed container in the refrigerator for up to three days.
The leftover nut meal can be dried and added to oatmeal, smoothies, and used for baking. Spread the meal out on a lined baking sheet and bake it in a 225 degree oven until completely dry (2-3 hours). Dry nut meal can be kept frozen for several months and used in baked goods.