HOW TO MAKE NUT MILK
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
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.
BASIC NUT MILK
No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.
Provided by Dawn Perry
Yield Makes 3 to 4 cups
Number Of Ingredients 3
Steps:
- Place nuts in a large bowl and add water to cover by 2". Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).
- Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.
- DO AHEAD: Nuts can be soaked 2 days ahead; cover. Nut milk can be made 3 days ahead; keep chilled.
ROASTED NUT MILK
Add a new dimension to your homemade nut milk by roasting a variety of nuts for a robust flavor. Delicious on its own or give your favorite recipe a boost by using this instead of dairy or plain alternative milks. It's amazing in coffee! Use the leftover pulp for smoothies, cookies, or pie crusts.
Provided by Buckwheat Queen
Categories Drinks Recipes
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet.
- Bake in the preheated oven for 5 minutes; shake the baking sheet to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes.
- Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.
- Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 1 cup soaking water. Blend on low for 30 seconds. Add 1 cup soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes.
- Pour nut milk through a sieve or a nut bag into a glass container. Stir honey and salt into nut milk. Cover container and store in the refrigerator.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 17.3 g, Fat 26.4 g, Fiber 4.6 g, Protein 8.9 g, SaturatedFat 3.5 g, Sodium 389.8 mg, Sugar 6.7 g
HOMEMADE ALMOND MILK
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
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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BASIC NUT MILK RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (81)Author Dawn PerryServings 3-4Estimated Reading Time 1 min
- Place nuts in a large bowl and add water to cover by 2”. Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).
- Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.
EASY NUT MILK RECIPE (MADE WITH ANY NUT YOU LIKE!)
From salimaskitchen.com
Cuisine AmericanCategory MilkServings 6-8Total Time 30 mins
- In a blender combine dates, salt, vanilla and water. Drain the nuts from the warm water and add to the blender. Blend for a few minutes or until all solids are broken up.
- Strain your milk through a piece of double lined cheesecloth into a glass container. Store in the fridge for up to 1 week. Make sure to shake before using.
HOW TO MAKE NUT MILK | THE ULTIMATE GUIDE - FROM MY BOWL
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5/5 (12)Category DrinkCuisine AmericanTotal Time 5 mins
- Add the nuts, water, and a pinch of salt to the base of a high-speed blender with any additional add-ins. Blend on high speed for 90 seconds, or until creamy and frothy.
- Place a fine mesh nut milk bag over a large glass bowl and pour the blended mixture into it. Grasp the bag with one hand and slide it from the top of the bag to the bottom to create a small “ball”. Slowly twist the bag to release any additional liquid. Compost the nut pulp, save it for another recipe, or simply discard it.
- Pour the nut milk into glass jars, seal, and store in the fridge for 4 to 5 days. Extra nut milk can also be frozen in ice cube trays and used in smoothies, or re-thawed and used in other recipes.
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