Snack
10 min
Easy

Making nut milk is surprisingly easy and can be used in many of our recipes instead of the shop bought kind. Here, we’ve added a Chiquita banana for extra deliciousness.

Vegan
Gluten free
Lactose free
Vegetarian
1
You will need:
Strong blender
Muslin square or nut milk bag

Place the nuts in a shallow bowl and cover with an inch of water. Place in the fridge to soak, covered with cling film, for at least 4 hours, or overnight if possible. The longer the almonds soak, the creamier the milk will be.
2
Drain and rinse the soaked almonds, then place in a blender with the 700 ml / 3 cups water and the Chiquita banana. Blitz at the highest speed for 2 minutes, then strain the mixture through a square of muslin or a nut milk bag to separate the pulp. Discard the pulp.
3
Serve over ice, if desired.

TIP: Try this with any nut; it works particularly well with cashew nuts.
TIP: Add a tablespoon of unsweetened cocoa powder for a chocolate flavoured milk.

INGREDIENTS

-
2 persons
+
1 cup raw almonds, skin on
3 cups water
1 Chiquita banana
optional ice, optional
inch water for soaking
Chiquita banana nut milk
Nutritional values per person
122 kcal
5.2g
0.4g
17.5g
7.2g
2.5g
2.6g
0.0g

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