Basic Nut Milk
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Sea Salt (kosher or)Directions:
1
Place nuts in a large bowl and add water to cover by 2"
2
Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be)
3
Drain nuts; discard soaking liquid
4
Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes
5
Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp
6
Thin nut milk with water as necessary to reach desired consistency
7
Transfer to airtight container and chill until cold
8
DO AHEAD: Nuts can be soaked 2 days ahead; cover
9
Nut milk can be made 3 days ahead; keep chilled
10
Place nuts in a large bowl and add water to cover by 2"
11
Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be)
12
Drain nuts; discard soaking liquid
13
Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes
14
Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp
15
Thin nut milk with water as necessary to reach desired consistency
16
Transfer to airtight container and chill until cold
17
DO AHEAD: Nuts can be soaked 2 days ahead; cover
18
Nut milk can be made 3 days ahead; keep chilled