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Nut Milk

Homemade nut milk with just 2 ingredients (simple, vegan & sugar-free). Creamy, additive-free and ideal for smoothies, muesli, baking or simply on its own.

10 Min.

Preparation

1. Soak the nuts: 
Put the nuts in a bowl and cover them completely with water. Leave them to soak overnight (at least 8 hours).

2. Drain the water: 
The next day, drain the soaking water and briefly rinse the nuts.

3. Puree the nuts: 
Put the soaked nuts together with 1 liter of fresh water in a blender. Blend everything until there are no visible pieces of nut left.

4. Filter (optional): 
For a particularly fine nut milk, you can filter the mixture through a nut milk bag, a fine-mesh sieve or a clean kitchen towel.

5. Refine the taste (optional): 
Add a little sweetness if required, e.g. in the form of dates, maple syrup or vanilla extract.

6. Filling: 
Pour the nut milk into a clean bottle or carafe. It will keep for 3-4 days in the fridge.

Tips for using up leftovers: 
The leftover nut pomace is great for cookies, muesli bars or as a base for vegan cream cheese.

 


Nutritional information for the entire recipe:
Calories: approx. 1000 kcal (depending on the type of nut)
Proteins: approx. 30 g
Carbohydrates: approx. 20 g
Fats: approx. 80 g

 

Ingredients:

(1 liter of nut milk)
200 g nuts (e.g. almonds, cashews, hazelnuts or a mixture)
1 liter of water

 

A perfect plant-based alternative to cow's milk for anyone who values sustainability and taste!
Try it out and enjoy the fresh, unadulterated taste of homemade nut milk.

 

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