You’ve replaced regular milk with some form of nut milk in most of your daily go-tos— oatmeal with cashew milk, coffee with a splash of almond milk and smoothies loaded with hazelnut milk. You actually might (gasp) like it better than regular milk. You’ve bought different brands at the grocery store, but did you know its super easy to make your own nut milk? Yup, that’s right. Plus, if you make it yourself you can control how much sugar (or in our case agave) goes into the milk. The best part is you can use practically any kind of nut including almond, cashew, macadamia, pistachio, and the process is the same. So once you master it, you’ll be nuts about making nut milk all the time.
Here’s how it works. You’ll want to start out by soaking the nuts (1 cup should do it) in a large bowl of water for at least 12 hours. You can put them in water before you head to work and they should be ready by the time you get home and have had dinner. Post-dinner project fun!
Once they’ve sat soaking for long enough, drain the water. You can dump the water down the sink. Then take your nuts and puree them with your additional nut milk ingredients of choice. We like Bon Appétit’s “Basic Nut Milk” recipe because it uses agave (4 teaspoons) and a little kosher salt (1/8 teaspoon) and 4 cups of very warm (but not boiling) water. After you’ve pureed, strain thoroughly through a sieve into a large bowl. Discard nut pulp and add a little extra water if you like a thinner nut milk. Chill in the fridge until cool and what you will have is delicious nut milk made by you!
Do you have a favorite nut milk recipe? Tell us in the comments!
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