Nut milk is a great lactose and dairy free milk alternative.
Once you learn how simple it is to make and how great it tastes, you will never buy nut milk again.
Almonds and macadamias are a mild nut and are recommended for use in desserts, such as raw cheesecakes.
If using nut milk for a cereal or milkshake then a richer flavoured nut, such as walnuts, brazil nuts, hazelnuts and pecans can be used.
Recipe by Cindy Heyes.
- 1 Cup Almonds (Use more if you want a creamier milk, less for a skinny milk)
- 4 Cups Water (Purified)
- Soak nuts for 8-10 hours (overnight) in purified water.
- Once nuts are soaked, strain and rinse the nuts until water runs clear.
- Place nuts and water in a blender.
Blend until smooth.
- Straing through a nut milk bag into a jug.
Transfer into a glass bottle with lid and refrigerate for up to 3 days.
- NOTE: Don’t throw out the pulp!
Nut pulp can be used to make booster balls or added to bread or cracker recipes.
Alternatively, store the nut pulp in the freezer to be used at a later date.