Nelli's Easiest Nut Milk Ever
Nelli works at Jarr and is a vegan foodie who has been eating plant-based since 2017. This month we are celebrating our employees favourite recipes, our plant-based suppliers and showing how easy vegan eating can be. We are so lucky to have Nelli as a vegan expert on the team and always go to her to find the best vegan alternatives, check out her easy nut mylk recipe below!
This plant mylk is made using nut butter – so there is no soaking or straining required!
1. Soak the dates in water for 2 minutes to soften them up.
2. Place water, almond butter, dates, and optional toppings in a high speed blender.
3. Blend on high power for 45 seconds – 1 minute (until it is thoroughly mixed).
4. Serve immediately. Store in a mason jar for 2-3 days. Separation is natural.
- If you don’t have a blender, use a food processor! It might be slightly messy, but it will work.
- Use this nut milk in smoothies, yogurt bowls, baked goods, and curries!
- This recipe can easily be adapted to make other nut milks (e.g. cashew) or seed milks (sunflower, pumpkin). The ratio I keep in my head is 1 tablespoon of nut butter to 1 cup of water (1:1).
- If you're a fan of cashew butter, you can make your own by blending 1 jar of roasted and salted cashews on high (slowly increase speed every 45 seconds) until you see it become oily and buttery. Take 3 tablespoons of that and blend it with 3 cups of water and your choice of toppings - ta-da!
- Since this milk is made fresh, it's best enjoyed within 2-3 days. To make a smaller quantity for maximum freshness, reduce the ratio. When I don't have time to make nut milk during my weekend meal prep, I just add 1 tablespoon of nut butter to my daily smoothie everyday.
Nelli V. Agbulos (she/they) is a second-generation Filipino who considers herself a former New Yorker and an honorary New Jerseyan. When she is not eating her way through homemade baked goods, she volunteers her time with GABRIELA BC, an overseas chapter of the Philippine-based women’s organization.