Nut Mylk Recipe
QTY: 300 ml
Time: 8 hours 1 minutePrint Recipe Pin Recipe
Alternative mylks are becoming very popular in the shops today and almond mylk is one of my favourites. You will find it is easy to make in a cold press juicer and it has many health benefits, especially when you add some extra ingredients.I don’t use a nut bag to strain the juice as I find the juicer does a great job of removing all the pulp. Note: the pulp is Almond Meal that you can use for baking.
- 250 ml Filtered Water
- 1 cup Raw Almonds (soaked)
Optional Sweet (choose one)
- 2-3 pitted Dates
- 1 tbsp Honey
- 1 tbsp Maple Syrup
- 1 tbsp Agave Syrup
- Place almonds in a small bowl and cover with water
- Allow to soak for 8 hrs or overnight
- If you forgot to soak the nuts overnight, you can use hot water and soak them for 1 hour
- The nuts will plump as they absorb water and should feel a little squishy if you pinch them.
- Firstly, discard the water from the soaked nuts, then rinse them thoroughly under cool running water.
- If you want to sweeten your juice with dates then add 3-4 pitted dates to the juicer first. Alternatively, you can sweeten your nut mylk at the end, with raw honey, agave syrup or maple syrup if that is your preference.
- Keep the cap closed and place ¼ of the nuts into the chute of the juicer and then add ¼ of the water. Repeat until all the nuts and water are combined in the juicer.
- Allow the juicer to run for another 30 seconds before opening the cap and releasing the nut mylk.
- Store the nut mylk in sealed glass bottles in the refrigerator for up to 4 days.
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