Categories: Canning
Ingredients
- 1 lb. raw, shelled nuts such as almonds, hazelnuts, cashews or macadamia nuts
Directions
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Place the nuts in a bowl and add enough water to cover by 2 inches. Cover with plastic wrap and refrigerate to soak at least one night, preferably two.
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Drain the nuts and rinse under cold water. Working in batches, place the nuts in a high-speed blender and add enough water to cover by a inch. Puree until completely smooth.
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To make nut milk, pass the nuts and liquid through a nut milk bag or a fine mesh strainer lined with several layers of cheesecloth. Squeeze the bag or work with a spatula to make sure you get as much of the liquid as you can. The final “milk” should have the smooth consistency of whole dairy milk; if desired, add water to thin.
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This makes about 5 cups nut milk (consistency will depend on the type of nut and amount of water added while blending, an can vary from just over 4 cups to around 8 cups or more, depending on desired consistency.
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The nut milk will keep for up to five days, covered and refrigerated. It will naturally separate; simply give it a quick stir or shake to reconstitute before using.
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Variation:
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To make nut cream, after blending the nuts, pass the nuts through a strainer to weed out any coarse bits (eliminating the cheese cloth or use of a nut milk bag will allow more solids to pass through to thicken the cream). This makes about 6 cups cream. The strained liquid should have the consistency of heavy cream.