- 1 litre
- 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
Place nuts into a bowl and cover with water. Cover with plastic wrap and set aside to soak overnight.
Drain nuts well. Place drained nuts, vanilla bean and dates into a food processor or high powered blender and process until finely chopped.
Add 500ml (2 cups) of the filtered water and process until almost smooth.
Add remaining 500ml (2 cups) of filtered water and process until almost smooth. Allow to sit in processor/blender for 15 minutes to infuse.
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.
Vanilla nut milk can be stored in sterilised (or clean, hot-rinsed) sealable bottles in the refrigerator for up to 1 week.