Homemade Nut Milk

As I’ve mentioned before, I’m not a huge fan of store bought nut milks as they tend to have a lot of preservatives and other nasties added into them to keep them shelf stable. That being said, I am guilty of buying the odd carton once every few weeks because they’re just so convenient and tasty.

This week, I tried making my own nut milks for the first time. And guess what? It actually is REALLY EASY! The things that were preventing me from doing it before were: a) having to soak nuts overnight before and b) needing a nut milk bag/piece of muslin cloth for straining the pieces of nuts out of the milk.

Once I bought myself some muslin cloth in a local fabric shop and got organized about buying and soaking whatever nuts I needed the night before, the rest was a doddle.

…so, here we go: cashew milk and hazelnut milk.

*These recipes are vegan-friendly, grain-free, dairy-free and refined sugar free*

Cashew Milk

YIELDS: 3-4 cups milk | PREP TIME: soak nuts overnight | MAKE: 10 minutes

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INGREDIENTS

1 cup cashews (raw & unsalted)

3 cups filtered water

….that’s it!

optional flavours: 

2 medjool dates

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

pinch of sea salt

…you’ll also need some muslin cloth, cheese cloth or a nut milk bag. I used muslin cloth here.

METHOD

  1. Measure out 1 cup of raw unsalted cashews. Leave to soak in water in the fridge overnight.
  2. The next day, your nuts should be plump and soft to the touch. Drain and rinse the nuts thoroughly, then place them in your blender with 3 cups of fresh filtered water. Blitz for about 20-30 seconds until you get a milk-coloured liquid.
  3. Place a sieve on top of a bowl or measuring jug that holds about 1 Litre/4 cups liquid. Drape the muslin cloth over the sieve, and gradually pour the nut milk through the cloth and sieve, letting it drip into the container below. You’ll need to do this in stages as the bits of nut will gather in the cloth, slowing the process down. Towards the end, you can grab the four corners of the cloth, twist them together to form a sort of ‘bag’, and gently squeeze the milk down through the cloth until all the milk has passed through the cloth (make sure your hands are clean for this part!). Discard the pulp, or save to use for something else.
  4. If adding some optional flavours, rinse out your blender, pour the strained milk back in, and add the cinnamon/vanilla/dates until smooth. I used cinnamon and vanilla extract here, and it was yummy.
  5. You’re done! Store in an airtight container in the fridge for up to 3 days.

Hazelnut Milk

YIELDS: 3-4 cups milk | PREP TIME: soak nuts overnight | MAKE: 10 minutes

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INGREDIENTS

3/4 cup hazelnuts (raw & unsalted)

1/4 cup almonds (raw & unsalted)

3 cups filtered water

….that’s it!

optional flavours: 

 

as above

…you’ll also need some muslin cloth, cheese cloth or a nut milk bag. I used muslin cloth here.

METHOD

  1. Measure out 3/4 cup of raw unsalted hazelnuts and 1/4 cup raw unsalted almonds. Leave to soak in water in the fridge overnight.
  2. The rest is the same as the cashew nut milk recipe above.

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