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Nut Milk
INGREDIENTS
  • 1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
  • 4 teaspoons agave syrup (nectar)- I used Maple Syrup
  • ⅛ teaspoon kosher or sea salt

NUTRITIONAL INFORMATION
  • Calories (kcal) 90
  • Fat (g) 8
  • Saturated Fat (g) .5
  • Cholesterol (mg) 0
  • Carbohydrates (g) 5
  • Dietary Fiber (g) 1
  • Total Sugars (g) 3
  • Protein (g) 1
  • Sodium (mg) 70

PREPARATIONView Step-by-Step Directions
  • Place nuts in a large bowl and add water to cover by 2”. Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).
  • Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.

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