Learn to make your own nut mylks with a little help from the Sur La Table kitchen.
Never doubt that Sur La Table doesn’t have everything you need to become a kitchen and cooking pro. And if you don’t know where to begin, the Cooking Class program is a good start! With loads of themes from French Date Night to Sushi Rolling, and everything in between, we knew they’d show us the light when it comes to going dairy free. Opting for a nut-based mylk over dairy can help eliminate carbon footprint by nearly half, so read on to get inspired and make your own nut mylk at home (almond below, but any nut will work!)
SUR LA TABLE ALMOND MILK
Makes 2 Cups
WHAT YOU NEED:
- Nutiana Nut Mylk Bag
- A High Power Blender (Vitamix, Breville, KitchenAid)
- Sieve or Chinois
- Storage Container
- Water Purifier
- 1 cup raw whole almonds
- 2 cups filtered water, plus more for soaking
- Place almonds in a medium bowl and add enough water to cover. Cover bowl with plastic wrap or cheesecloth and leave on the counter for 24 hours or up to 2 days in the refrigerator.
- Drain and rinse the almonds. Place the drained almonds into a blender; add 2 cups filtered water and blend the mixture on the highest speed until milky and smooth, 1 to 2 minutes.
- Either using a fine mesh strainer or a nut milk bag, strain the mixture into a bowl, pushing on the solids with the back of a ladle or squeezing the bag to extract as much milk from the almond meal as possible. Discard the almond meal or add it to smoothies, baked goods or dehydrate for a nutritious topping for yogurt or salads.
- Transfer the almond milk into a pourable container and refrigerate; can be stored up to 4 days.