Your Cart is Empty
Make Nut Milk from Nut Butter in Under 10 Minutes
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:
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% |
*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.
Comments will be approved before showing up.
