Non-dairy milks are increasingly popular and can be made with a single variety of nut or a combination. Using half and half of almonds with something more expensive, such as macadamias or pistachios, makes it a little more affordable. The pulp can be used to make a gluten-free Almond, Banana and Coconut Loaf with Dark Chocolate.
INGREDIENTS
1½ cups raw almonds
4 cups hot water
pinch sea salt
½–1 teaspoon vanilla extract or paste
maple syrup or honey to taste
METHOD
Place the almonds in a large bowl and cover with plenty of cold tap water. Leave on the bench for 12–24 hours.
Drain and discard the soaking water and rinse the almonds well. Place in a blender or high-powered food processor with the hot water, salt, vanilla and maple syrup. Blend on high until very smooth. This will take at least 2 minutes.
Place a sieve over a large bowl and line with a double layer of damp muslin or use a nut milk bag.
Pour in about 1 cup of milk and firmly press through with the back of a spoon until the pulp is quite dry.
Scoop the nut pulp from the sieve into a separate bowl and continue straining the remaining milk in batches.
Transfer to a jar, seal and refrigerate for up to 3 days. Makes about 4 cups
Cook's tip: Make sure the nuts are fresh – rancid nuts are very unpalatable.
Don’t use roasted or salted nuts – raw nuts will give you a creamier, richer result.
The soaking process is important – the enzymes are activated making it more nutritious and the soaked nuts will give you a smoother, creamier texture and a higher yield of milk.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.