Recipes for Nut Milks and Nut Butters

Are you looking for a delicious and nutritious alternative to dairy milk and butter? Look no further than these recipes for nut milks and nut butters!

A Delicious and Nutritious Alternative to Dairy

 

Not only are they easy to make at home, but they’re also packed with essential vitamins, minerals, and healthy fats.

Here are some recipes for nut milks and nut butters to get you started.

Recipes for Nut Milks and Nut Butters

Almond Milk

Ingredients:

• 1 cup raw almonds
• 4 cups filtered water
• 1-2 tsp honey or maple syrup (optional)
• 1 tsp vanilla extract (optional)

Instructions:

1. Soak almonds overnight in water.
2. Drain and rinse almonds.
3. Blend almonds with filtered water in a high-speed blender until smooth.
4. Strain mixture through a nut milk bag or cheesecloth.
5. (Optional) Add honey or maple syrup and vanilla extract to taste.
6. Store in airtight container in fridge for up to 5 days.

Cashew Butter

Ingredients:

• 2 cups raw cashews
• 1-2 tbsp coconut oil
• 1 tsp sea salt (optional)

Instructions:

1. Roast cashews in oven at 350°F for 10-12 minutes, until golden brown.
2. Let cashews cool for a few minutes, then place in food processor.
3. Blend cashews until they form a smooth butter, scraping down sides as needed.
4. (Optional) Add coconut oil and sea salt to taste.
5. Store in airtight container in fridge for up to 2 weeks.

Hazelnut Milk

Ingredients:

• 1 cup raw hazelnuts
• 4 cups filtered water
• 1-2 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract (optional)

Instructions:

1. Roast hazelnuts in oven at 350°F for 10-12 minutes, until golden brown.
2. Let hazelnuts cool for a few minutes, then place in high-speed blender.
3. Blend hazelnuts with filtered water until smooth.
4. Strain mixture through a nut milk bag or cheesecloth.
5. (Optional) Add honey or maple syrup and vanilla extract to taste.
6. Store in airtight container in fridge for up to 5 days.

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More Recipes for Nut Milks and Nut Butters

Pistachio Butter

Ingredients:

• 2 cups raw pistachios
• 1-2 tbsp coconut oil
• 1 tsp sea salt (optional)

Instructions:

1. Roast pistachios in oven at 350°F for 10-12 minutes, until golden brown.
2. Let pistachios cool for a few minutes, then place in food processor.
3. Blend pistachios until they form a smooth butter, scraping down sides as needed.
4. (Optional) Add coconut oil and sea salt to taste.
5. Store in airtight container in fridge for up to 2 weeks.

Walnut Milk

Ingredients:

• 1 cup raw walnuts
• 4 cups filtered water
• 1-2 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract (optional)

Instructions:

1. Soak walnuts overnight in water.
2. Drain and rinse walnuts.
3. Blend walnuts with filtered water in a high-speed blender until smooth.
4. Strain mixture through a nut milk bag or cheesecloth.
5. (Optional) Add honey or maple syrup and vanilla extract to taste.
6. Store in airtight container in fridge for up to 5 days.

Macadamia Nut Butter

Ingredients:

• 2 cups raw macadamia nuts
• 1-2 tbsp coconut oil
• 1 tsp sea salt (optional)

Instructions:

1. Roast macadamia nuts in oven at 350°F for 10-12 minutes, until golden brown.
2. Let macadamia nuts cool for a few minutes, then place in food processor.
3. Blend macadamia nuts until they form a smooth butter, scraping down sides as needed.
4. (Optional) Add coconut oil and sea salt to taste.
5. Store in airtight container in fridge for up to 2 weeks.

These recipes for nut milks and nut betters are just a few examples of the many delicious drinks you can make at home.

Not only are they a delicious and nutritious alternative to dairy, but they’re also incredibly versatile. Use nut milk in smoothies, coffee, or baking recipes, or spread nut butter on toast, fruit, or crackers.

So next time you’re looking to switch things up in the kitchen, give nut milks and nut butters a try!