Nut milks made at home are a fantastic alternative to store-bought equivalents. Great for smoothies, breakfasts, into your favourite hot drink and just excellent for baking. Also nut milks do not contain lactose which many people cannot tolerate.
With a little experimentation you’ll find the perfect taste balance so you can make your own nut milk “just right” without having to add any preservatives or other food industry additives.
Keep a few handful of brazil nuts (great source of selenium) or other nuts like macademias, cashews and almonds in the freezer and you’ll never have to head to the shop just because you’ve run out of milk for your cuppa – simply brilliant!
- 1 cup brazil nuts
- 4 cups water
- 1 medjool date (or one or two ordinary ol’ dates)
- 1/2 tsp vanilla essence
- Maple syrup or agave nectar (optional)
- Rinse the nuts well and drain. You can soak them for 4-6 hours to enhance their nutritional value and aid digestion
- Blend on high speed for 30 seconds or until creamy
- Strain through a fine mesh strainer or cheese cloth
- Sweeten with agave or maple syrup as desired