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Nut Milk

By Chef Linda

Nut milk is a healthy and delicious alternative to dairy and because it's so easy to make, you’ll want to have a jar or two in the fridge at all times. Use different nuts to create different tastes and textures. Cashews, for example, are naturally sweet and creamy, so I tend to make cashew milk more than any other. Depending on how you want to use the milk, you may choose to make plain milk for a more neutral addition to savory recipes or you can add a touch of cinnamon, dates, and vanilla when using in desserts, smoothies, or cereal. 

Nut Milk

YIELDS
About 4 cups

INGREDIENTS

 1 cup raw cashews, soaked in water for 30 minutes to several hours, then drained

 3 cups water

 1 tsp teaspoon vanilla

 3 pitted dates, or a tablespoon or two of real maple syrupAdd up to 5 dates for a sweeter result

 Pinch of salt

 ½ tsp cinnamon (optional)

DIRECTIONS

1

Add all the ingredients to a blender and blend for about 2 minutes, starting at a low speed and gradually working up to the highest speed. If you’re aiming for a thinner consistency in the milk, strain the mixture through a fine-mesh strainer to remove nut pulp. Pour directly into mason jars or air-tight container and refrigerate. Keeps for 3 to 4 days. Shake well before each use.

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CategoryBreakfast, Gluten Free, Peanut Free, Soy Free, Tips, Tricks, and TechniquesTags#dairyalternatives

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