Creamy Nut Milks

Barbara Fernandez - The Rocking Raw Chef

Milk without the dairy! Nut milks are very filling and taste fantastic. You can make yours as plain or as sweet as you like, and as creamy or as “light” as you like with less or more water.

1 cup/140g almonds, hazelnuts, cashews, pecans or Brazil nuts, soaked overnight
2 cups/480 ml pure water
1 tablespoon maple syrup or a pitted date (optional)
½ teaspoon vanilla extract or ¼ teaspoon vanilla powder (optional)

Soak the nuts overnight.

Blend all ingredients.

To strain, put a square of muslin in a colander over a big bowl.

Pour, let it drain a bit and squeeze out the excess water from the muslin.

You can also drink it without straining if you don’t mind a thicker milk.

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