Almond milk has become the new vegan nut milk norm, but have you experimented with all the other wonderful bounty of nuts that nature has to offer? They deserve time to shine just like almonds, soy beans and rice when it comes to making creamy, decadent and delicious milk replacement. Hazelnuts are testament to the diversity inherent in nut-based vegan milks and how just a simple change of nut can make a subtle, but game-changing, difference. This hazelnut milk recipe is your ticket to animal-friendly milk bliss!
Nut milks are incredibly easy to make, but they require one very crucial thing: planning. The day before you’d like to consume your nut milk of choice, the nuts should be immersed in a bowl of water and left to sit overnight (or for at least 8 hours). Doing so allows for the “enzyme inhibitors” intrinsic in all the nuts to leach out, ultimately leaving behind nuts that are easy to digest.
This hazelnut milk recipe is slightly sweet with the addition of dates, maple syrup and cinnamon. However, you can simply stick to the hazelnuts and water for a more basic, all-purpose recipe. I personally enjoy this hazelnut milk recipe in meals or beverages enhanced with a sweet touch – morning oats, hot chocolate, coffee, cereal and baked goods. Try it out and soon it’ll be your favorite nut milk.
Makes 6-8 cups
- 1 cup soaked (overnight) raw hazelnuts
- 3.5 cups water
- 3 Medjool dates
- 1 vanilla bean
- Dash of cinnamon
- Dash of sea salt
Directions: Place all ingredients in a high-speed blender or food processor and blend until smooth.
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Image: Ingrid Taylar