How to Make Nut Milk
- Level: Easy
- Yield: 3 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 111
- Total: 12 hr 5 min (includes soaking time)
- Active: 5 min
Ingredients
1 1/2 cups raw unsalted nuts (such as almonds, cashew nuts, macadamia nuts or hazelnuts)
Kosher salt
3 Medjool dates, pitted, optional
2 teaspoons pure vanilla extract, optional
Directions
Special equipment:
a nut milk bag or fine-mesh sieve lined with cheesecloth- Put the nuts in a medium bowl and submerge in cold water with at least 2 inches of water above. Cover with plastic wrap and allow to soak at room temperature until the nuts are softened and plump, at least 12 hours but preferably overnight. Nuts can soak up to 24 hours; the longer the soak the better.
- Drain the nuts in a sieve and rinse thoroughly under cold running water. Transfer the nuts to a blender and add 3 cups fresh cold water, 1/8 teaspoon salt and the dates, if using. Blend on high until the nuts are completely blended and the mixture is very smooth, about 2 minutes.
- Line a pitcher with a nut milk bag (if using a sieve lined with cheesecloth, place it over a medium bowl) and slowly pour the mixture into the bag. Carefully squeeze any remaining milk out of the bag and reserve the pulp (see Cook's Note). Whisk in the vanilla if using. Serve immediately or refrigerate in an airtight container for up to 4 days.
Cook’s Note
The reserved nut pulp can be stirred into smoothies, pancake batter, oatmeal or yogurt for added flavor and nutrition.