This is literally the fastest and easiest Nut Milk Recipe ever! It can be used for most nuts and seeds like cashews, almonds, hazelnuts, coconut, tahini, and macadamias.
Whether you’re looking to make plant-based ice cream or a base to cook and bake with, or a dairy-free alternative to splash in your morning coffee, this is your go-to recipe. And if you’d like to sweeten things up, add a pitted date or a tablespoon of honey, maple syrup, or molasses.
Ingredients
➤ | 50g | 3 tbs | Your favorite, unsweetened nut butter |
➤ | 400g | 1 ½ cups | Room temperature Water (The amount will change according to the type of butter and your personal taste) |
➤ | 1 | 1 | Pitted date (optional) |
➤ | 1 | 1 | Pinch of salt |
Directions:
- Place all ingredients in a blender and mix at full speed for approximately 3 minutes.
Alternatively, hand whisk all ingredients together until well emulsified. - That’s it! Enjoy your freshly made nut milk with a bowl of granola or cold with cookies.
Approximately 400 gr/2 cups of nut milk.
Up to 3 days in the refrigerator in an airtight container.
Nutrition Facts
Nut Milk | 100g | % Daily Value* |
Total Energy | 212 kJ 50.7 kcal (Cal) | 2.5% |
Fat | 4.2g | 6.4% |
Saturated fat | 0.4g | 1.8% |
Carbohydrate | 2.3g | 0.8% |
Dietary fiber | 0.7g | 2.7% |
Sugars | 0.45g | 1.8% |
Protein | 1.8g | 3.6% |
Sodium | 0 mg | 0% |