Recipe: Nut Milk

This really is easier than you think, and is full of protein, iron and magnesium. Choose between hazelnuts, almonds or cashews, whichever you fancy! Soaking the nuts “activates” them and helps them to blend. You can also add dates, vanilla or cinnamon for extra sweetness or spice. 

Prep: 5 minutes +overnight soaking

Serves: 3


  • 1 cup nuts soaked over night
  • 2 cups of filtered water (more id using a flavouring)


Cover the nuts with water and leave to soak over night.

Drain and discard the soaking water, place the nuts in a blender with the 2 cups of filtered water (add extra ingredients for flavour as you like) and blitz until smooth. If you like extra smooth pass the mix through a sieve or a muslin (we don’t strain as is keeps extra fibre in the milk and you do get used to the texture!). Store in the fridge for up to 3 days and shake well before serving. 

Tom RedwoodComment