Cashew, Almond or Pistachio Milk

Once a week or so I make my own nut milks. It’s delicious with porridge, makes a gorgous latte or hot chocolate and tonight I even used it as the base of ice cream. The kids prefer it as it’s lovely and creamy and I prefer it because it’s not full of preservatives. My preference is cashew as I’ve found almonds produce significantly more pulp and unless you fancy drying it and making crackers or have a dehydrator to turn it into flour then there’s a fair amount of waste. Pistachio is somewhere in the middle but also produces a lovely green hue. I use a nutribullet which doesn’t have enough space for 5 cups of water so I blend with 2 and mix the additional 3 in a large jug at the end. This is a two-part method, you need to soak the nuts either overnight or for at least 6 hours. I usually soak mine in the morning and blend later in the day. Depending on here you live in the world do experiment with other nuts such as hazelnuts, brazils, macadamia or walnuts, I’d love to know how you get on. Rebekah x
  • Makes 1 Litre
  • Two part method
  • Muslin, sieve or nut bag to strain
  • Stored in the fridge lasts around 5 days

Ingredients

  • 1 Cup – Nuts of your choice
  • 1 Tablespoon Vanilla Essence
  • 2 Pitted Dates

Method

  • Soak the nuts overnight or for at least 6 hours
  • Drain nuts & discard the water
  • Chuck nuts and 5 cups of water in a blender with vanilla and dates and whizz up
  • Strain and discard the pulp
  • Decant into a glass jug and store in the fridge

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