Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet.

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  • 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.

Cook's Notes:

For the mixed nuts, I use 1/3 cup almonds, 1/3 cup hazelnuts, 1/3 cup cashews, 1/4 cup pecans, 2 tablespoons walnuts, and 2 tablespoons Brazil nuts.

Agave nectar can be used in place of the honey, if desired.

Nutrition Facts

321 calories; protein 8.9g; carbohydrates 17.3g; fat 26.4g; sodium 389.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/12/2018
I used roasted peanuts. After roasting I removed the thin covering around the peanuts and soaked them overnight. Then I blended them with a date for sweetness and a pitch of salt. I changed the water before blending wonder if this changes anything about the flavour. I used a very fine sieve to strain the milk. I added the milk to my morning coffee. It was creamy the colour is rich and the texture was almost similar to dairy milk. I'm likely to make it again. Read More