I love nut milk! And like anything, homemade is always best! You will never believe how easy it actually is! If you haven’t tried making your own yet, you should!
You can make it with just about any nut you’d like but a personal favorite of mine is this cashew hazelnut combo. It’s just so rich and creamy!
Creamy Cashew Hazelnut Milk
1 cup raw cashews
1/3 cup hazelnuts
4 cups water
1 vanilla bean or 1 tsp vanilla
1-2 Tbs grade B maple syrup or 2-3 dates to sweeten (optional)
1. Soak the nuts for at least 4 hours, or overnight.
2. Drain the excess water from the soaked nuts. Put all the ingredients in to a high speed blender. Start on a low speed and work up to the highest setting. Blend for about two minutes or until the nuts look completely blended in and there’s no chunks.
3. If you want it extra creamy bottle it up and drink it as is. This makes a great add in for soups or a substitute for a coffee creamer.
If you like it smoother, strain the milk through a cheesecloth or nut milk bag, or even a very fine mesh strainer.
4. Store in the refrigerator in a sealed container such as a mason jar. Will keep for about 3-5 days… that is if you don’t drink it all by then!
Peace, Love, Kale!
Have you made nut milk before? What kinds have you experimented with?