Homemade nut milk
1 cup nuts (almonds, cashews, macadamias, or try a combo)
3 cups water (add more or less depending on how creamy or thin you want the milk to be)
1 or 2 dates (optional)
vanilla extract, cinnamon, cocoa powder, coffee
- Soak nuts overnight in water. Or, for a quicker version, soak in boiling water for 30 minutes.
- Add nuts, water, dates and any additional flavourings into blender and blend until smooth.
- Strain milk into a bowl through a damp tea towel (you can use a nut milk bag if you have one). Squeeze out any excess liquid from the nut pulp.
- Pour into jar and store in the fridge. Homemade nut milk doesn’t last as long as store-bought, so use within two days.
- Use the nut pulp to make another recipe. Try our Nut pulp bliss balls here.
Tip: Use nut pulp the same way you would almond meal – cakes, muffins and cookies work particularly well!
Variation: For a nut-free version, use oats and make your own oat milk.