If you’ve got the time, it’s a true pleasure making your own nut milk. The addition of a whole vanilla bean pod balances the earthy flavour, adding richness and fragrance to an otherwise bland drink. Thank you to our friend Louise Keats for this extra special recipe!

Serves:
1 litre

Ingredients

  1. 240g raw almonds (or raw cashews)
  2. 1 Queen Finest Vanilla Bean Pod, split lengthways
  3. 80g pitted fresh (medjool) dates
  4. 1 litre (4 cups) filtered water

Method

  1. Step 1

    Place nuts into a bowl and cover with water. Cover with plastic wrap and set aside to soak overnight.

  2. 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.

  3. Step 3

    Add 500ml (2 cups) of the filtered water and process until almost smooth.

  4. 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.

  5. 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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