No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.
Recipe information
Yield
Makes 3 to 4 cups
Ingredients
1
cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
4
teaspoons agave syrup (nectar)
⅛
teaspoon kosher or sea salt
Preparation
Step 1
Place nuts in a large bowl and add water to cover by 2”. Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).
Step 2
Drain nuts; discard soaking liquid. Purée nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 8 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 70