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Straining Nut Milk = Withholding Nutrients?

Tuxedo OryxTuxedo Oryx
in Food Preparation

I've read about straining nut milks when using nuts and seeds that tend to yield a grainy texture after processing (such as pecans and macadamia nuts). My main concern is how much protein, fiber, vitamins, and minerals will be retained in the nut bag during the straining process versus omitting the step. Any ideas?

Comments

  • oftheseaofthesea

    well i've heard that nuts are much like potatoes and oranges and other fruit, where the skin holds a lot of the nutrient content. i don't really have a problem with that, though, since i eat the pulp in recipes and i dont depend on nut milk for nutrients.

  • Tuxedo OryxTuxedo Oryx

    Thank you for your responses.

    I've been contemplating the straining step after experimenting with macadamia nut ice cream recipes, and noticing a faint grainy texture after the ice cream melts in my mouth.

    While I won't be depending on them for daily nutrition, it's nice to crack two nuts with one stone when successfully preparing nutritious, yet delightful desserts.

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