Basic Nut Milk

From the kitchen of Carly

Creamy, homemade nut milk that puts store-bought versions to shame. Long soaking is the secret to silky texture, while hot water locks in richness. Choose your favorite nut, then customize sweetness and consistency to taste.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts
  • 14 teaspoons agave syrup (nectar)
  • 11/8 teaspoon kosher or sea salt

Instructions

  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).

  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.

  3. DO AHEAD: Nuts can be soaked 2 days ahead; cover. Nut milk can be made 3 days ahead; keep chilled.