gluten-free, dairy-free, vegan
You will need:
- 1 cup nuts of your choice – almonds, hazels and Brazil nuts make good milks (walnuts are too oily) OR grated creamed coconut for making coconut milk
- 4 cups of plain water
- Flavouring if desired; choose from 5-6 chopped dates / 1 teaspoon vanilla extract / 1 dessertspoon of agave syrup or 1 teaspoon good quality cocoa powder (for chocolate milk!)
- A nut milk bag or square of polyester voile fabric 50cm X 50cm for straining the mixture
- Large mason jar or container for the nut milk
As a guide to quantities, 1 cup of nuts to 4 cups of water will give you 2-3 cups of nut milk plus the leftover nut solids which you can use in baking or add to cereal or yoghurt.
Soak your nuts for 8-10 hours, (overnight ideally) then strain the soak water off and discard it. Grated creamed coconut does not need pre-soaking.
Place the nuts and 4 cups of plain water in a blender along with your chosen flavouring.
Blend the mixture for a couple of minutes.
Line your container with the fabric (or nut milk bag) so that the fabric dangles halfway down the inside of the container and overlaps the edges. Secure the fabric around the edge with string or an elastic band if you wish. Pour the mixture into the fabric and leave it to strain through.
Once the milk has stained, pop your jar of fresh nut milk into the fridge where it will keep for 2-4 days. Enjoy!