Raw quick nut milk recipe
Shelf Life3 days in fridge
Yield3 cups milk
- 1. Place all ingredients in blender.
- 2. Blend until white, frothy, and smooth (approximately 1 minute).
The Rawtarian's ThoughtsBy The Rawtarian
This recipe was born out of me needing a nut milk fast! I didn't want to bother with straining or soaking, so I just thought, "Why not use a nut better instead of going through all that trouble?"
Tahini gives the best results. (I also tested almond butter and peanut butter. Using peanut butter does have a "peanut-buttery" taste that is off-putting. Almond butter is grittier/pulpier than tahini, so tahini is definitely preferred.)
This recipe is best used for cooking or serving over cereal, etc. It won't deliver a super satisfying tall glass of milk, but it will do when you need nut milk in a pinch!
When storing in the fridge, the nut milk will separate into water-versus-frothy-head very quickly (within seconds). But a quick stir (or shake, if you're storing it in a mason jar in the fridge) will get your nut milk back to its blended state in seconds.
- This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.
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