Diy Nut Milk Recipes

DIY NUT MILK

DIY Nut Milk image

It's easy to make nut milk at home. With a blender, a fine sieve, nuts, and water, you can whip up an entire quart in four simple steps.

Provided by Martha Stewart

Number Of Ingredients 2

Ingredients

1 cup whole raw nuts
4 cups water, divided

Steps:

Place nuts (almonds are shown, but you can also use cashews, pistachios, or hazelnuts) with an equal amount of boiling water in a blender. Let stand 30 minutes.
Add 3 cups room-temperature or cold water; blend until frothy.
Strain mixture through a fine sieve lined with cheesecloth into a bowl, pressing down on solids with a flexible spatula; discard solids.
Chill (up to 5 days) and shake before serving. Try nut milk in smoothies, over cereal, in coffee, or just by itself.

HOW TO MAKE NUT MILK

How to Make Nut Milk image

While store-bought nut milk is certainly convenient, it will never compare to the flavor of homemade nut milk. With an overnight soaking of nuts and a good blender, you'll be able to whip up a batch of nut milk in a matter of minutes that will leave you wondering why you haven't been making your own all along. We've come up with a versatile recipe that can be used for any nut (or a mix of nuts, go wild!) and gives you the ability to adjust the sweetness and consistency to your liking, something you just can't say about store-bought.

Provided by Food Network Kitchen

Categories beverage

Time 12h5m

Yield 3 1/4 cups

Number Of Ingredients 4

Ingredients

1 1/2 cups raw unsalted nuts (such as almonds, cashew nuts, macadamia nuts or hazelnuts)
Kosher salt
3 Medjool dates, pitted, optional
2 teaspoons pure vanilla extract, optional

Steps:

Put the nuts in a medium bowl and submerge in cold water with at least 2 inches of water above. Cover with plastic wrap and allow to soak at room temperature until the nuts are softened and plump, at least 12 hours but preferably overnight. Nuts can soak up to 24 hours; the longer the soak the better.
Drain the nuts in a sieve and rinse thoroughly under cold running water. Transfer the nuts to a blender and add 3 cups fresh cold water, 1/8 teaspoon salt and the dates, if using. Blend on high until the nuts are completely blended and the mixture is very smooth, about 2 minutes.
Line a pitcher with a nut milk bag (if using a sieve lined with cheesecloth, place it over a medium bowl) and slowly pour the mixture into the bag. Carefully squeeze any remaining milk out of the bag and reserve the pulp (see Cook's Note). Whisk in the vanilla if using. Serve immediately or refrigerate in an airtight container for up to 4 days.

HOMEMADE ALMOND MILK

Homemade Almond Milk image

Almond milk is a delicious and healthier alternative to soy and cow milk. It's easy to make and very delicious. The longer you soak the almonds, the creamier the milk turns out.

Provided by Steph S.

Categories Everyday Cooking

Time 12h15m

Yield 2

Number Of Ingredients 5

Ingredients

1 cup raw almonds
water to cover
3 cups water
1 tablespoon agave nectar, or more to taste
1 pinch sea salt

Steps:

Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 22 g, Fat 36 g, Fiber 8.9 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 177.2 mg, Sugar 10.9 g

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