Four nut milks

I can’t imagine breakfast and lunch smoothies with nut and seed milk. You don’t need much – they are healthy, filling and creamy. And if you add some flavours – wonderful!.

Ingredients

cashew milk:
100 g cashews
1/3 vanilla bean
pinch of freshly-grated nutmeg
1 tbsp maple syrup
300 ml water for processing

almond milk:
100 g almonds
1/4 tsp orange zest, finely grated
1/3 vanilla bean
1 tbsp maple syrup
500 ml water for processing

brazil nut milk:
100 g brazil nuts
4 cinnamon tree berries + 1/4 cinnamon stick
1 tbsp maple syrup
500 ml water for processing

pumpkin seed milk:
75 g pumpkin seeds
25 g cashews
1 tbsp honey
400 ml water for processing

Prepare

All nut and seed milks are prepared the same – place all the nuts and seeds in a bowl and cover with water.

Add a vanilla bean to the cashews, cover the bowl with cling film, and let soak in the fridge for 6 h. Add a vanilla bean to the almonds, cover the bowl, and let soak in the fridge for 6 h. Add cinnamon beans to the brazil nuts, cover the bowl, and let soak in the fridge for 6 h. Combine pumpkin seeds with cashews, cover the bowl, and let soak in the fridge for 6 h. 

Drain the contents of each bowl, place in a blender with the remaining ingredients, process and strain through a very fine strainer, or one lined with cheesecloth that will let the liquid pour through. Place in bottles – the milk will keep for 4‒5 days.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
From my book CRAZY ABOUT