Did you know that “milk” can be made from any grain, nut or seed? I discovered a couple of years ago that I am intolerant to almonds (having made fresh almond milk religiously each week!) so I now make a whole variety of nut & seed milks – hazelnut being my favourite and my recipe is below but you can change the nut option to rice, quinoa, hemp, pumpkin, almond etc as they all work nicely using the same method. You might need to play around with the natural sweetness options using dates, apple or pear, cinnamon, vanilla pod or coconut syrup for example. And if you want to make a butter, cream or dip just alternate the amount of liquid you add.
- 1 cup raw, unsalted nuts (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts)
- 2 cups of filtered water
- 2 tsp of juice from a fresh orange (or your choice of sweetener as above)
- Nut Milk Bag
- Soak hazelnuts in water, cover & refrigerate overnight.
- In the morning, drain the nuts and put into a blender
- Add fresh filtered water, roughly 2 cups & blend.
- I use a vitamix, which really blends nuts down into a fine liquid; other blenders may take longer or not be so powerful.
- Strain the liquid through milk bag (or a sieve or jelly cloth) and voila, milk!
- Lasts in the fridge for 3 days. Store in a glass jar with an airtight lid.
Photo Credit: Ali Allen