DIY Hazelnut Milk
This DIY Hazelnut Milk is made using only two ingredients and is a delicious vegan, dairy-free milk alternative that can be easily flavoured!
Servings4 Cups
Calories151kcal
- 1.5 Cup Hazelnuts
- 4 Cups Filtered water
Instructions
- Begin by soaking your hazelnuts overnight in a bowl of water.*
- In the morning, drain the excess water and rince the hazelnuts. Add the hazelnuts and filtered water to your blender and blend for two minutes, till smooth and creamy. ***
- Using a nut milk bag, strain the hazelnut milk into a large bowl, squeezing out as much of the liquid from the remaining hazelnut pulp.****
- Pour this into an airtight bottle and keep stored in the fridge for 3-5 days.
Notes
- * If you're in a pinch then I'd say a minimum of around 4 hours in warm water, but it's best if left closer to 8-10 hours!
- *** Alternatively, using the NutraMilk, no pre-soaking is neccessary!
- **** The hazelnut pulp can then be used for a variety of purposes. As mentioned above in the blog post. From in baked goods to a delicious yogurt topping.
- This will last 3-5 days in an airtight container, in the fridge
- For flavouring options and add-ins then please check the blog post!
Nutrition
Serving: 1/2 cup | Calories: 151kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 5mg | Fiber: 2g | Sugar: 1g
