[WATCH] Vegan nut milk

Watch Sean Gravina make vegan milk using a combination of hazelnuts and almonds for ultimate flavour

Nut milk
Ingredients

• ¾ cup raw hazelnuts
• ¼ cup raw almonds
• 3½ cups water
• 2½ - 3 pitted Medjool dates, to taste
• 1 vanilla bean, roughly chopped
• ½ tsp cinnamon
• Tiny pinch of fine grain sea salt (optional)

Method

1. Place hazelnuts and almonds in a bowl and cover with water. Ideally soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
2. Rinse and drain the soaked hazelnuts and almonds. Place nuts into a blender along with water, pitted dates, vanilla bean, cinnamon, and salt (if using).
3. Cover and blend on highest speed for 1 min or so.
4. Place a nut milk bag (or cheesecloth) over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 mins, so be patient.
5. You should be left with about 1 cup of pulp in the bag. You can use this to make muffin batter, to add to smoothies, stir into oatmeal or make crackers.
6. Rinse out blender and pour the milk back in. Now, pour it easily into a Mason jar and secure with lid.
7. Chill in the fridge. It will stay fresh for 2-3 days.
8. Give the jar a good shake before serving.

Use this nut milk as a drink alone, to use with cereal, smoothies or with tea or coffee.

This recipe first appeared on Gourmet Today TV, aired on TVM on 23 January, 2015.