July 15, 2013
While store-bought nut milk may be convenient but the flavor and texture doesn't compare to a homemade batch. I would recommend using a nut milk bag to strain your milk as opposed to cheesecloth because it makes the milk making process a breeze. Also, the leftover pulp can be used in your morning cereal, smoothie, granola or even dehydrated to create almond meal.
Ingredients:
Soak nuts with a "skin" (such as almonds, pecans, filbert,Brazil, or walnuts) in filtered water overnight.
Combine nuts, fresh water, dates (if used) and blend until creamy.
Nut milk will keep two to three days in the refrigerator.
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