- Serves:
- 1 litre
Ingredients
- 240g raw almonds (or raw cashews)
- 1 Queen Finest Vanilla Bean Pod, split lengthways
- 80g pitted fresh (medjool) dates
- 1 litre (4 cups) filtered water
Method
Step 1
Place nuts into a bowl and cover with water. Cover with plastic wrap and set aside to soak overnight.
Step 2
Drain nuts well. Place drained nuts, vanilla bean and dates into a food processor or high powered blender and process until finely chopped.
Step 3
Add 500ml (2 cups) of the filtered water and process until almost smooth.
Step 4
Add remaining 500ml (2 cups) of filtered water and process until almost smooth. Allow to sit in processor/blender for 15 minutes to infuse.
Step 5
Place a nut milk bag or muslin cloth over a large jug or glass bowl. Pour mixture into nut milk bag and squeeze firmly to extract milk. Transfer into sterilised (or clean, hot-rinsed) sealable bottles and place into refrigerator until ready to use.
This recipe appears in Louise Keats’ new book, Sweet Nourish.
RECIPE TIP:
Vanilla nut milk can be stored in sterilised (or clean, hot-rinsed) sealable bottles in the refrigerator for up to 1 week.
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