homemade nut mylk

Ingredients:

100g Raw Nuts – choose your favourite. I love to use Almonds or Cashews

300ml Water – filtered

Tiny pinch of Himalayan Pink Salt

1 Tsp spice (of your choice) – Optional – I love to use cinnamon, Vanilla bean or cardamom seeds

Directions

1.    Soak the nuts overnight – place the nuts in a bowl and fully cover in water, set aside and leave to soak overnight

2.    Strain the nuts and rinse thoroughly

3.    Place the nuts, salt and water in a blender and blend for 2-3 minutes

4.    Place a nut milk bag or cheesecloth (even a pillowcase or a pair of tightswill work here) over a bowl or saucepan and pour in the blended mixture into it

5.    Strain the milk through the nut bag until only the pulp is left

6.    Use your hands to squeeze out the last drops of milk

7.    Add the spice of your choice if using and place the milk in an airtight container in the fridge for about 1 hour, leaving it to chill

8.    Serve straight up, in a smoothie or over my delicious gluten-free granola     

9.    It will keep up to 5 days in the fridge in an airtight container