Nut milks

Nut milks

By
From
Real Food by Mike
Makes
750 ml
Photographer
Alan Benson

Nut milks are full of vitamins and minerals and, although not packed with calcium, are a great substitute to give your body a rest from digesting dairy milk. The important thing about making nut milk is to use high-quality organic nuts and first soak them in filtered water, changing the water a number of times throughout their activation. Before blending be sure to strain and rinse the nuts and use fresh filtered water to blend them. The meal left over from the milk can be dried out in a 60°C oven for 3 hours, to use in cakes – or, if you have chickens they will absolutely love the soft nut meal straight from the muslin (cheesecloth).

Ingredients

Quantity Ingredient
240g brazil nuts, macadamia nuts or almonds
750ml filtered water, plus extra for soaking

Method

  1. Rinse the nuts under cold water, then drain them. Place them in clean bowl, cover with extra filtered water and a pinch of salt, and leave to soak overnight.
  2. The next day, rinse the nuts again, cover with the filtered water and blitz in a high-speed blender for 2 minutes. Strain the mixture through fine gauze or muslin (cheesecloth) into a bowl, and squeeze the nut meal in the gauze tightly to extract all the nut milk.
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