27 June, 2017
Homemade Almond or Hazelnut or Cashew Milk
- 1 1/3 cups of hazelnuts or almond or cashew
- 4 cups of filtered water
- Natural sweetener of choice like maple sugar, maple syrup, raw honey (Optional)
1. Rinse and soak the hazelnuts or almond or cashew, then leave it in a container, fill it with filtered water and soak overnight.
2. Drain the water, rinse, and place the hazelnuts or almond or cashew in a blender. If using a sweetener add it now. Pour the water into blender, blend until hazelnuts have completely broken down.
3 Place cheese cloth over a colander and place onto of large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out as much liquid as possible. Serve straight away or store in the refrigerator until you are ready to use.
This can keep fresh in the fridge for 5 days. The milk might separate a little while it sits, just give it a quick shake and it’s ready. You can use save the ground hazelnuts or almond or cashew in baking / porridge or as desire.