Over the last month I have experimented with different milk/cream alternatives. I have tried every nut in my kitchen except peanuts which after the pecans and walnuts, I decided not to try; just didn’t seem worth it. Making nut milk is ridiculously easy – see below for the method.
Here is a chart of my experimental results:
|Almond||Good for drinking and cooking; too watery in coffee. Nice and white and mild|
|Cashew||Great sour cream and cheese replacement, NOT good for drinking, cooking or coffee. Very white.|
|Hazelnut||Great in coffee (use 3 cups water)! Too strong of flavor for drinking and cooking; very white.|
|Macadamia||The BEST I tried in coffee (use 3 cups water); the problem is that it is VERY expensive!|
|Pecan||Horrible for everything!! Very watery and strong tasting; also had an icky brownish cast|
|Walnut||Horrible for everything!! The acid burns the tongue and tastes awful!|
Here is my quick method from making milk from nuts
- Soak one cup of nuts in water, overnight
- Rinse the nuts well
- Get out your blender or liquefier; put in the nuts and add:
- 1 teaspoon vanilla
- 2 teaspoons honey (this is technically optional, but I think it adds great flavor)
- 4 cups water (or 3 cups for a more creamy consistency)
- Liquefy well (I usually let it run for 4-5 minutes)
- While the nuts and water are liquefying spread a clean cotton (or muslin) cloth over a bowl. I use an old bleached cotton flour sack; but any cotton cloth with no print and a reasonably tight weave will work.
- Once the nuts and water are liquefied pour the liquid through the cloth into the bowl; then wring out the nut residue until it is as dry as you can make it.
- Refrigerate the milk in an air tight container. More often than not you will have to shake the milk before you use it since it has a tendency to separate.
I take all the nut residue and spread it out on a cook sheet. The sheet goes in the oven to dry out. When it is dry I put it in an airtight container and then use it in baking and as a filler in granola and other food.