Roasted Nut Milk Recipes

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.

ROASTED NUT MILK

Roasted Nut Milk image

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

Ingredients

1 ½ cups raw mixed nuts
4 cups water
1 tablespoon honey
1 pinch salt

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

ROASTED NUT MILK

Roasted Nut Milk image

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

Time 1h10m

Yield 4

Number Of Ingredients 4

Ingredients

1 ½ cups raw mixed nuts
4 cups water
1 tablespoon honey
1 pinch salt

Steps:

Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet.n
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.n
Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes.n
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.n
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.n

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

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