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RECIPE: Perfect Plant-Based Milk
- Yield: Makes 4 cups 1x
Description
A mixture of hazelnuts, cashews, and almonds makes for a rich and creamy nut milk. You can do a 50/50 mixture of your favorites or mix in any other nuts you like. Soaking them beforehand is key. Cashews are the only ones that don’t need to be strained before serving. You can also slightly toast the nuts beforehand for a deeper flavor.
Ingredients
Units
Scale
- 1/2 cup raw hazelnuts
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 2–3 pitted dates
- Seasonings of your choice such as cinnamon, cardamom, vanilla, and a pinch of salt (optional)
- 2 Tbsps shredded coconut or canned coconut cream (optional)
Instructions
- Set hazelnuts, cashews, and almonds in a large bowl and cover with filtered water. Leave to soak for 4 hours or overnight.
- Strain out the liquid and transfer the nuts to a blender with 4 cups of fresh water, dates, any seasonings, and coconut or canned coconut cream if using. Blend everything and strain through a nut-milk bag, cheese cloth, or fine sieve.
- Milk will last in the fridge for up to 4 days. Be sure to shake before using.
Use this recipe in a DIY Hot Cocoa Bar, and find more cozy, planet-friendly recipes for snow days.
