Nut milk & cream

Nut milk & cream

By
From
V is for Vegan
Makes
1 litre

You will need a high-speed blender and a muslin bag or gauze to make your own nut (or seed) milk and cream. You can buy inexpensive nut milk bags on Amazon or use a jelly strainer. In the fridge, the milk should last 3–5 days. Use in cereal or drinks, or any cooking. The cashew cream can be frozen. It’s the same technique for both milk and cream – the difference is simply in the quantity of water used.

For milk

Ingredients

Quantity Ingredient
200g almonds, cashew nuts, hazelnuts, macadamia nuts, unsweetened coconut flakes, hemp seeds, pumpkin seeds or sunflower seeds
900ml water, (preferably filtered or bottled to keep the taste as neutral as possible)

For sweet milk (choose one of the following)

Quantity Ingredient
2-4 stoned dates
1 tablespoon agave nectar
1 teaspoon vanilla paste
1/4 teaspoon ground cinnamon

For cream

Quantity Ingredient
300g cashew nuts
150-300ml water, depending on how thick you want the cream
pinch sea salt, (for savoury)
or 4 dates, stoned, and 1/2 teaspoon vanilla paste, (for sweet)

Method

  1. Soak the nuts in the water for at least 2 hours but preferably overnight. Drain the nuts and place with the water and either the savoury or sweet flavouring, if using, in a powerful blender, such as a Vitamix. Whizz on high speed for about 1 minute, then strain through a muslin bag or a chinois into a jug or bottle. If it separates, just stir or shake.
Tags:
Vegan
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