Diy Nut Milk Recipes

Steps:

• Put the nuts in a medium bowl and submerge in cold water with at least 2 inches of water above. Cover with plastic wrap and allow to soak at room temperature until the nuts are softened and plump, at least 12 hours but preferably overnight. Nuts can soak up to 24 hours; the longer the soak the better.
• Drain the nuts in a sieve and rinse thoroughly under cold running water. Transfer the nuts to a blender and add 3 cups fresh cold water, 1/8 teaspoon salt and the dates, if using. Blend on high until the nuts are completely blended and the mixture is very smooth, about 2 minutes.
• Line a pitcher with a nut milk bag (if using a sieve lined with cheesecloth, place it over a medium bowl) and slowly pour the mixture into the bag. Carefully squeeze any remaining milk out of the bag and reserve the pulp (see Cook's Note). Whisk in the vanilla if using. Serve immediately or refrigerate in an airtight container for up to 4 days.

Steps:

• Place nuts (almonds are shown, but you can also use cashews, pistachios, or hazelnuts) with an equal amount of boiling water in a blender. Let stand 30 minutes.
• Add 3 cups room-temperature or cold water; blend until frothy.
• Strain mixture through a fine sieve lined with cheesecloth into a bowl, pressing down on solids with a flexible spatula; discard solids.
• Chill (up to 5 days) and shake before serving. Try nut milk in smoothies, over cereal, in coffee, or just by itself.