Homemade nut or oat milk

Homemade nut or oat milk

By
From
The Green Kitchen
Makes
750 ml
Photographer
Johanna Frenkel

Ingredients

Quantity Ingredient
150g raw nuts such as almonds, hazelnuts and cashews
or 125g whole oat groats
pinch sea salt
1 teaspoon spices, of your choice (cardamom seeds, vanilla bean, cinnamon sticks, cloves, etc)

Method

  1. Start by soaking the nuts or whole oat grouts. Place them in a bowl or jar, cover with twice as much water and leave to soak for 6–8 hours or overnight. Rinse well and place in a blender with 750 ml water and a pinch of salt. Blend on high speed for about a minute. Place the cloth or sieve over a jug and pour the blended mixture into it. Strain the milk until only the pulp is left. Use your hands to squeeze out the last drips of milk.
  2. Add spices, if you wish, and place in the fridge for about an hour. Drink it, use it in smoothies or pour it over your porridge. The milk keeps for about three days in an airtight container in the fridge.
  3. To make your own nut cream, follow the instructions for milk, but halve the amount of water.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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