Nut Or Seed Milk
15m prep 0s cook 15m ready
About 4 cups This recipe may be used as a template for making other kinds of nut and seed milks. Walnuts can make a good nut milk, but they are best blended with another nut, such as cashews, as they are very tannic. Rolled oats can also be processed as below, but they do not need to be soaked before blending.
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Ingredients
- 1 cup almonds, cashews, hazelnuts, pecans, pumpkin seeds, or sunflower seeds (raw or toasted, but not salted)
- 4 cups cool water
- (Maple syrup or honey to taste)
- (½ teaspoon vanilla)
- (Pinch of salt)
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Step 1.
Place in a medium bowl: 1 cup almonds, cashews, hazelnuts, pecans, pumpkin seeds, or sunflower seeds (raw or toasted, but not salted)
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Step 2.
Add cold water to cover by 2 inches and let soak overnight.
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Step 3.
Drain and place in a blender with: 4 cups cool water
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Step 4.
Puree until the mixture is white and no large chunks of nuts or seeds are visible. Strain through a fine-mesh sieve, several layers of cheesecloth, a clean kitchen towel, or a nut milk bag. Press on the nut pulp with a spatula (or squeeze the cloth or bag) to extract as much milk as possible from the nuts. If desired, add to the milk: (Maple syrup or honey to taste); (½ teaspoon vanilla); (Pinch of salt)
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Step 5.
Refrigerate and use within 1 week.
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