Blend different nuts for more flavoursome nut milk. This one adds the robust flavour of hazelnuts to the almonds and the nutrients from Brazil nuts!

INGREDIENTS

  • 70g /l/2 heaped cup almonds,           
  • 3 Cups filtered water raw, soaked overnight
  • 65g / 1/2 cup hazelnuts, raw dipped overnight
  • 3 Brazil nuts, raw
  • 1/2 Vanilla bean, seeds scraped, or 1 tsp vanilla bean paste or essence
  • Pinch Himalayan salt ground
  • cinnamon to serve

METHOD

  1. Rinse the soaked nuts and add to thermomix bowls or a blender jug.
  2. Then add the water and the vanilla.
  3. Blend on high for 90 seconds, or until the blender sounds smooth.
  4. Place a nut milk bag into a jug or large bowl, and then pour the nut milk mixture through the nut milk bag.
  5. Then wearing gloves or with very clean hands, squeeze all the liquid from the nuts.
  6. Pour into a glass bottle (at least 750 ml) and refrigerate the milk for up to 4 days.
  7. Or, add additional flavours to the milk base.
  8. Store in the fridge for 4-5 days.

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