Nut milk is so tasty and creamy, it’s good over granola, in porridge, soups, in hot drinks or for plain drinking.
Nutritional goodness
Nuts are protein rich and contain numerous vitamins and minerals. Today I have used almonds which are packed with calcium and vitamin E. Dates contain iron and fibre and together with the vanilla, provide natural sweetness.
Make your own
1 cup nuts of your choice (I used almonds, but cashew nuts, hazel nuts and Brazil nuts also work well)
2 large pitted medjool dates
3 cups filtered water + extra for soaking
1 tsp pure vanilla extract (Optional)
Nuts are protein rich and contain numerous vitamins and minerals. Today I have used almonds which are packed with calcium and vitamin E. Dates contain iron and fibre and together with the vanilla, provide natural sweetness.
Make your own
1 cup nuts of your choice (I used almonds, but cashew nuts, hazel nuts and Brazil nuts also work well)
2 large pitted medjool dates
3 cups filtered water + extra for soaking
1 tsp pure vanilla extract (Optional)
- Soak the nuts overnight in filtered water.
- Drain and rinse the nuts (discarding the water), then place them in a powerful blender with three cups of filtered water, the dates and vanilla extract (if using) and blend on a high speed for about a minute.
- Then simply strain through a muslin/cheese cloth lined colander or a nut milk bag.
- Store in the fridge.
- You can even use the left over pulp in baking!
 Let your milk drain from your nut bag. To speed up the process gently squeeze your bag/cloth.  A delicious pre-bedtime drink. |  Let the nut pulp dry out overnight or place it in the oven at a low temperature, then use it in baking.  It can last in the fridge for up to 3 days. |
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