Due to any number of reasons (number one being it tastes delicious), dairy-free milk alternatives have become pretty widespread in recent years. Even your favorite coffee chain serves up alt milks for your morning latte. In addition to soy and rice milk, there are a range of milks made with nuts: almonds, cashews, pistachio, pecan, the list goes on. Because of their rich texture, ground nuts mimic the creaminess of dairy, making for a smooth, silky substitute to typical milk or cream. Though you can find nut milk almost everywhere, it’s actually super easy (and rewarding) to make it at home, so we’re breaking it down for you.
Keep it raw
Before you start, make sure you’re using raw—not roasted—nuts.
Soak it in
Place nuts in a large bowl and cover with about an inch of water. Let them hang out for up to two days—they will absorb the liquid and be all the better for an extra-creamy milk. Once they’ve soaked and softened, discard water and rinse nuts.
The golden ratio
For every one cup of nuts, we recommend two cups of water. Keep that in mind depending on how much milk you want on hand. Once everything is rinsed and drained, place nuts in the all powerful blender.
Pulse the mixture a few times so the nuts start to break down. Then, blend at the highest speed possible for two minutes or more, scraping down the sides as needed. The mixture should be a combination of white liquid and finely ground nuts.
Strain and press
Using a fine mesh strainer, line it with cheese cloth and place over a measuring cup. Then, pour your nut mixture into the strainer and twist the cheesecloth closed. Squeeze and press the bag to release as much milk as you can.
Add honey, agave, or any other sweetener, if you’d like a sweeter sip.
Put it in the fridge, and you’re done! Use in place of cow’s milk in smoothies, in coffee, or with a slice of fresh pumpkin bread.
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