Nut Mylk Recipe
QTY: 500 ml
Time: 8 hours 2 minutesPrint Recipe Pin Recipe
Almonds are nature’s powerhouse. Packed with vitamins and minerals, they are a good source of dietary fibre, give you plenty of heart-healthy monounsaturated fats, are a, high-quality protein and what’s more, are cholesterol free!This nut mylk recipe is creamy and delicious. It has a gentle sweetness and is a perfect evening juice that feels comforting and nurturing.
- 250 ml Filtered Water
- 1 cup Raw Almonds (soaked)
- 2 pitted Medjool Dates
- 1/2 Sweet Potato
- 1 2 cm piece Ginger
- 1 Carrot
- 1/4 tsp Vanilla Essence
- 1 pinch Sea Salt
- 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.
- Cut in half and remove the stone
- The stone will damage the strainer so make certain it is removed!
- Cut into thin slices
- Juice with the skin on
- Cut off a 2cm thick piece
- Cut into thin slices leaving the skin on
- Cut carrots lengthwise once
- If larger carrots are used cut again lengthwise into quarters
- Firstly, discard the water from the soaked nuts, then rinse them thoroughly under cool running water.
- Keep the cap closed and add the pitted dates followed by a handful of soaked almonds to the juicer chute followed by about a 1/4 of the water. Repeat with more almonds followed by more water until done.
- Next add the sweet potato one slice at a time followed by the ginger slices. Take your time and let the juicer press and blend all the ingredients together. Open the cap to release the juice.
- Add the carrot halves one at a time to push all the ingredients through nicely. Once finished mix in the vanilla extract and salt with a spoon.
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