4 tbs of almonds or hazelnuts


Place in a bowl; cover with water and soak overnight or for a minimum of 12 hours.

Drain the nuts, and place into a liquidizer or blender, add double the quantity of fresh water to nuts in blender.  Whizz until the nuts break down to a fine pulp and the milk begins to form.

Using a sieve or cotton nut bag, strain the pulp from the liquid and save your milk in a jug in the fridge. Keeps for approx. 4 days.  Use the nut pulp to make nut butter.


Recipe by Miranda Martin