Skip to main content
Advertising

Originally published Wednesday, May 7, 2014 at 6:08 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Basic nut milk and cream

How to make basic nut milk and cream, which can be used in a variety of dishes.


advertising

Makes about 5 cups milk

1 pound raw, shelled nuts

1. Place the nuts in a bowl and cover with 2 inches of water. Cover with plastic wrap and refrigerate to soak at least one night, preferably two.

2. Drain the nuts and rinse under cold water. Place the nuts in a high-speed blender (this will need to be done in a couple of batches) and add enough water to cover by an inch. Purée until completely smooth.

3. To make nut milk, pass the nuts and liquid through a nut milk bag or cheesecloth-lined fine mesh strainer. You can squeeze the bag or work with a spatula to make sure you get as much of the liquid as you can. The final “milk” should have the smooth consistency of whole dairy milk; if desired, add water to thin. This makes about 5 cups nut milk (consistency will depend on the type of nut and amount of water added while blending, and can vary from just over 4 cups to around 8 cups or more, depending on desired consistency).

To make nut cream, after blending the nuts, pass the nuts through a strainer to weed out any coarse bits (eliminating the cheesecloth or use of a nut milk bag will allow more solids to pass through to thicken the cream). This makes about 6 cups cream. The strained liquid should have the consistency of heavy cream.

4. The nut milk or cream will keep for up to five days, covered and refrigerated. The nut milk or cream will naturally separate; simply give it a quick stir or shake to reconstitute before using.

NOTE: Keep the discarded nut meal after straining, as it can be used in a variety of ways (including adding to oatmeal, yogurt, dips or soups, as well as using the dried meal in tart or pie crusts, cookies or fillings). To dry the meal, spread it out on a rimmed baking sheet and place in a 250-degree oven for a few hours, stirring occasionally, until the excess moisture is evaporated.



Want unlimited access to seattletimes.com? Subscribe now!

News where, when and how you want it

Email Icon


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►
The Seattle Times

To keep reading, you need a subscription upgrade.

We hope you have enjoyed your complimentary access. For unlimited seattletimes.com access, please upgrade your digital subscription.

Call customer service at 1.800.542.0820 for assistance with your upgrade or questions about your subscriber status.

The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Activate Subscriber Account ►