You can buy nut or seed milk in well supplied shops, or you can make it by yourself. Home made milk is definitely better, as we choose the quality of the ingredients. You may soak nuts and seeds beforehand, which positively affects our digestion. The negative side of home made plant-based milk is the fact that it is not long lasting, meaning we need to use it within 5 days.
200 g nuts or seeds of your choice (almonds, cashew nuts, hazelnuts, macadamia, hemp seeds, sunflower seeds, etc.)
1 l water
vanilla and cinnamon to taste
sweetener to taste (agave syrup, coconut sugar or syrup, almond syrup, etc.)
Soak nuts or seeds for 4 to 8 hours.
Rinse them well with running water and add to a food processor with a liter of water, vanilla, cinnamon, and sweetener. Blend well, until you get a runny and smooth consistency. Sieve well through a nut milk bag or through a cheesecloth, until you get a dry batter.
Sieved milk is ready to use.
Use the thick part that was left in the bag for desserts (cakes, truffles, sponge cakes, puddings, bombs, etc.)
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.