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 tbsp maple syrup or a pitted date (optional)
½ tsp vanilla extract or ¼ tsp vanilla powder (optional)
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.
Soak the nuts overnight.
1. Blend all ingredients.
2. To strain, put a square of muslin in a colander over a big bowl.
3. 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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