Raw Hazelnut Milk

Making raw nut milk is so much fun. It’s even more exciting when you think of the sweet treats you can make with the leftover pulp. Adriana uses whole hazelnuts, leaving their skins on, and the hazelnut milk turns out a gorgeous, velvety, pale beige that instantly makes your mouth water.

– yields 1.2 litres milk and almost 2 cups lightly packed hazelnut pulp

This raw hazelnut milk has a creamy, smooth, almost velvety texture and is very delicious even unsweetened. Its delicate flavour makes it perfect for smoothies.Ingredients

200 g organic hazelnuts
5 cups water.
1m cheesecloth

Method

Put the hazelnuts in a glass bowl, give them a good rinse, drain and add 1½ – 2 cups water. Let them soak overnight or for at least 6-8 hours. Drain the bitter, dark-coloured water, rinse and drain again. Soaking the hazelnuts starts the germination process, makes them tastier and easier to digest and neutralizes the enzyme inhibitors and phytic acid present in the skin. To make full use of the antioxidant and cholesterol-lowering power of nuts, leave the skin on while blending.

Making it in two batches is easier. Add the 1 cup hazelnuts and 2½ cup water in a low-power mini food processor and blend for 15-20 seconds until the hazelnuts are broken into small pieces.

Transfer everything into a tall jug and blend use a high-power immersion blender for another 30 seconds – 1 minute. Making sure it doesn’t get too warm.

Fold a piece of cheesecloth in two and strain the milk, squeezing gently from top and bottom until the remaining pulp is almost dry.

Repeat the process with the other 1 cup of hazelnuts and 2½ cups water.

Pour the milk into a glass jar, close it tightly and refrigerate. It keeps for approximately 4 days. Surprisingly it doesn’t separate, only a fatty layer forms on top – a little shake mixes it all together easily. It keeps for approximately 4 days in the fridge. The pulp can be kept in a bowl, covered with cling film and refrigerated for later use.

This healthy non-dairy milk has a creamy, smooth, almost velvety texture and is delicious even unsweetened. Its delicate flavour makes it perfect for smoothies. Check out these pretty little Magical Coconut Hazelnut Snowballs you can make with the leftover pulp – a great treat, very simple to make and highly nutritious.

Making non-dairy milk from hazelnuts leaves a delicious hazelnut pulp that can be used in treats like coconut hazelnut snowballs.Healthful Hazelnuts

Hazelnuts (or filberts) make an excellent snack. They are a great source of protein and fibre, have zero cholesterol and sodium, and the highest amount of folate of all nuts. They are low in saturated fats and high in heart-healthy mono unsaturated fats. Hazelnuts are a great source of minerals and vitamins, especially vitamin E, thiamine, manganese, copper, magnesium, iron and calcium.

Thank you to Adriana from Vegan Magic.

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