»Nutmilk is very easy to make and a good alternative for people who are lactose-intolerant and for vegans. The only thing you have to be aware of is that there is no calcium, vitamine B2, B12 or D in it, which are enriched in inudstrial plant based “milks”.
»You can add the nut pulp that keeps in the sieve to granola or cake. It’s a good source of fibers and healthy fats.
»You can use any nut you want and it can be stored in the refrigerator for 3 days.

For 750ml

150g raw nuts | 750ml clean water | pinch of salt | spices (vanille, cinnamon, clove, ginger) | 2 tbsp honey

→ Roast the nuts. Put them in a large bowl and let them soak overnight in enough water. Rinse them well. If you want a whiter milk, you can now pull off the membranes of the nuts, but it’s not necessary. Put the nuts in a blender with 750ml water, pinch of salt and the flavors that you want and puls for 1 minute on high speed. Sieve the mixture through a fine sieve or cheesecloth and press out all the moisture.