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."
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Ingredients1 h 10 m servings 321 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 321 calories; 26.4 g fat; 17.3 g carbohydrates; 8.9 g protein; 0 mg cholesterol; 390 mg sodium. Full nutrition
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