Plant-based Nut Milk

Preparation

• Soak the selected nuts in water and leave to soak overnight or for at least 6 hours. Keep in mind that nuts will swell in water, so cover them with enough water in a container of the appropriate size.
• After that, strain the soaked nuts and rinse well under running water, then add to the blender.
• Pour a liter of water into the blender. It is preferable to use clean spring or filtered water, because such milk will have a more natural taste and a longer shelf life. You can get filtered water from the store or filter the tap water yourself using a water filter. The amount of water may vary slightly from the recipe. Adding less water will result in a thicker milk texture, while adding more water will make it thinner.
• While delicious on its own, you can sweeten the milk by adding honey or another healthy sweetener to the blender. Additionally, you can enrich the taste with vanilla extract, cinnamon or cocoa.
• To get the most out of the selected nuts, mix all the ingredients for about 1–2 minutes. Depending on the size of the blender, you can mix a smaller amount of ingredients in several batches.
• In a clean container, strain the mixed mixture through sterile gauze by placing part of the mixture on a double layer of gauze. Then, collect the gauze at the top, twist, and squeeze the milk through the gauze into the container. Alternatively, you can use a strainer with a narrow mesh and patiently press part of the mixture with a spoon to squeeze as much milk as possible. Store the squeezed pulp in a container for later use in various dishes.
• Pour the strained milk into clean bottles or jars, close well, and store in the refrigerator.

Consume the milk within 3–4 days, although it is certainly best when it is fresh. Because homemade plant-based milk contains only basic ingredients, it's normal for small nut particles to settle at the bottom. This is completely natural and, before consumption, just shake up the bottle to combine everything again. Although purchased plant-based milks are sometimes enriched with additional vitamins, some also contain less desirable additives, so fresh plant-based milk that we make ourselves is often of much higher quality than those available in stores. In addition, plant-based milks are more expensive than those of animal origin, so self-preparation can be significantly more economical in the long run.

Although the term „plant-based milk“ is common in everyday speech (and that's why I use it in this recipe), it's actually a plant-based drink that can replace classic milk in terms of texture and taste. While plant-based milks are often promoted as healthier alternatives to animal milk, the choice ultimately depends on personal preferences. Plant-based milks are popular among those who are lactose intolerant and environmentally conscious, as their production is more eco-friendly and doesn't exploit animals. At Plantistica, plant-based milks are used in the preparation of every recipe that calls for milk. While often considered substitutes for classic milk, plant milks should also be recognized as distinct products, offering a wide variety of flavors.

The recipe for plant-based nut milk was used to prepare four variations: hazelnut milk, almond milk, peanut milk, and walnut milk.

The recipe for plant-based nut milk was used to prepare four variations: hazelnut milk, almond milk, peanut milk, and walnut milk. Each plant-based nut milk stands out with its special aroma. Although most recipes are not limited to a particular type of milk, some can enrich the taste of a certain dish, especially desserts. For example, when making nut biscuits, almond, hazelnut, or walnut milk will enhance the nutty flavor. Peanut milk is like peanut butter in a glass, and would be perfect for preparing some peanut dessert. Any nut milk is a great addition to coffee or black tea, but also as a base for preparing a delicious chocolate drink. Of course, you can simply enjoy their natural taste with a glass of pure plant-based milk.

And what about the pulp?

The nut pulp obtained after squeezing has significant potential in various dishes and should not be wasted.. Here are some ideas:

• Store the fresh, undried pulp in the refrigerator for 4–5 days and add it to smoothies or oatmeal.
• Dry the pulp in the oven and then use it as flour in the preparation of bread or nut biscuits.
• Dried or undried pulp can be used in the preparation of hazelnut cake.
• You can also freeze the pulp for later and store it for up to 6 months.

Plant milks are light, nutritious and very tasty. With basic equipment and a few ingredients, anyone can prepare plant-based nut milk at home. What is more, the preparation itself can have a therapeutic effect. The pleasure we get when we prepare something ourselves is an additional motivation to enjoy the process. The preparation of such products is often simple, requiring less time than we might expect. Enjoy the fine taste of nut milk as well as the preparation process. :)

Bon appetite!