Creamy almond and Brazil nut milk
Like almonds, cashew nuts and hazelnuts, Brazil nuts can be used to make a creamy and delicious alternative to cow’s milk. Nut milk is very simple to make, with just a few ingredients and a cheese cloth or nut milk bag/ sprouting bag which are widely available in health food stores. This recipe combines two of my favourite nuts and is delicious in porridge, overnight oats and other cereals.
Making your own nut milk is cheaper and tastier than store-bought versions, with the added bonus of being free from sugar, salt, preservatives and gums. If you wish to sweeten the milk slightly, add 3 or 4 dates to the mixture before blending.
Almonds need to be soaked for twice as long as Brazil nuts, to remove the phytic acid and enzyme inhibitors (i.e. soaking makes them easier to digest). Simply place them in a small bowl, cover with water and leave them in the fridge overnight.
Ingredients
Instructions
Drain and rinse the nuts, discarding the soaking water. Add all the ingredients to a blender or food processor and blend at high speed for a minute (or longer if you have a less powerful blender).
Place the nut milk bag into a large glass bowl (or preferably a large measuring jug with a pouring lip) and with one hand, hold open the neck of the bag. Pour in the blended milk and pull the drawstrings together, keeping the bag over the bowl or jug.
Allow the milk to pass through the nut milk bag (or cheesecloth if you are using it) by squeezing the mixture, until only the pulp is left in the bag - it's a bit like milking a cow!
Use a small funnel to pour the milk into a 1 litre glass bottle and refrigerate before use. Nut milks keep for around 4 days in the fridge and need to be shaken gently before use.
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