Basic nut milk and cream
- Share via
Believe it or not, homemade nut milk is incredibly simple: Soak nuts, blend and strain. Voila.
As a general guideline, a ratio of 1 cup of nuts to 3 or 4 cups water is fairly typical. I personally prefer one pound of nuts (a little over three cups) to around six cups of water for a nut milk similar in consistency to whole dairy milk. To create a “cream,” allow a little of the finer grit in with the milk and reduce the water for a thicker consistency.
Place the nuts in a bowl and cover with 2 inches of water. Cover with plastic wrap and refrigerate to soak at least one night, preferably two.
Drain the nuts and rinse under cold water. Place the nuts in a high-speed blender (this will need to be done in a couple of batches) and add enough water to cover by an inch. Purée until completely smooth.
To make nut milk, pass the nuts and liquid through a nut milk bag or cheesecloth-lined fine mesh strainer. You can squeeze the bag or work with a spatula to make sure you get as much of the liquid as you can. The final “milk” should have the smooth consistency of whole dairy milk; if desired, add water to thin. This makes about 5 cups nut milk (consistency will depend on the type of nut and amount of water added while blending, and can vary from just over 4 cups to around 8 cups or more, depending on desired consistency).
To make nut cream, after blending the nuts, pass the nuts through a strainer to weed out any coarse bits (eliminating the cheesecloth or use of a nut milk bag will allow more solids to pass through to thicken the cream). This makes about 6 cups cream. The strained liquid should have the consistency of heavy cream.
The nut milk or cream will keep for up to five days, covered and refrigerated. The nut milk or cream will naturally separate; simply give it a quick stir or shake to reconstitute before using.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
