Basic Nut Milk
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Dawn Perry
No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.
Ingredients
1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
4 teaspoons agave syrup (nectar)
1/8 teaspoon kosher or sea salt
Instructions
Place nuts in a large bowl and add water to cover by 2". Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).
Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.
DO AHEAD: Nuts can be soaked 2 days ahead; cover. Nut milk can be made 3 days ahead; keep chilled.
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