โContains nuts.
Vegan and gluten free.
Recipe adapted from: https://www.bonappetit.com/recipe/basic-nut-milkโฃโฃ Nut mylk is one of the best dairy alternatives, contains healthy fats and does not cause thickening of phlegm in the upper respiratory tract.
INGREDIENTS
ยท 1 cup raw nuts. Choose from: almonds, hazelnuts, pistachios, pecans, walnuts, cashews, brazil nuts, mac
ยท โฃโฃโฃ4 teaspoons of sweetener:
ยท โฃโฃโฃAgave syrup (nectar)/ cane sugar/ maple syrup/ date syrup
ยท โ teaspoon kosher or sea saltโฃโฃโฃโฃโฃโฃ
๐ ๐ฉ๐ข๐ท๐ฆ ๐ฎ๐ข๐ฅ๐ฆ ๐ต๐ฉ๐ช๐ด ๐ฃ๐ฆ๐ง๐ฐ๐ณ๐ฆ ๐ธ๐ช๐ต๐ฉ ๐ฅ๐ข๐ต๐ฆ๐ด ๐ข๐ด ๐ด๐ธ๐ฆ๐ฆ๐ต๐ฆ๐ฏ๐ฆ๐ณ ๐ฃ๐ถ๐ต ๐ ๐ฉ๐ข๐ท๐ฆ ๐ฏ๐ฐ๐ต๐ช๐ค๐ฆ๐ฅ ๐ต๐ฉ๐ข๐ต ๐ช๐ต ๐ช๐ฏ๐ต๐ณ๐ฐ๐ฅ๐ถ๐ค๐ฆ๐ด ๐ฃ๐ข๐ค๐ต๐ฆ๐ณ๐ช๐ข ๐ข๐ฏ๐ฅ ๐ค๐ข๐ถ๐ด๐ฆ๐ด ๐ต๐ฉ๐ฆ ๐ฎ๐ช๐ญ๐ฌ ๐ต๐ฐ ๐ด๐ฑ๐ฐ๐ช๐ญ ๐ง๐ข๐ด๐ต๐ฆ๐ณ.
INSTRUCTIONS
1. Place nuts in a large bowl and add water to cover the brim by 2 inches. Let stand at least 12 hours (this is key for silky, non-gritty results; the longer the nuts soak, the smoother the milk will be).โฃโฃ I like to do a mixture of different nuts.
2. Drain nuts; discard soaking liquid. You may remove the skin of the nut if easy to do so.
3. Purรฉe nuts, sweetener, salt, and 4 cups of very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes.
4. Strain through a fine-mesh sieve or cheese cloth into a medium bowl, pressing down on solids.
5. Freeze nut pulp for later to make a protein bar or to bake a cake.
6. Thin nut milk with water as necessary to reach desired consistency (You can also add your water when you wish to serve the mylk). Note: If you use filtered and boiled water this will help preserve your nut milk longer.
7. Transfer mylk to airtight container and chill until cold. Make sure your container has been boiled for 10 minutes or left in the oven for 20 minutes at 225 degrees Celsius to disinfect the container and preserve your milk longer. โฃโฃ
Share your experience making nut mylk below.
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