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Basic nut milk and cream

Time 15 minutes
Yields Makes about 5 cups milk
Basic nut milk and cream
(Bob Chamberlin / Los Angeles Times)
1

Place the nuts in a bowl and cover with 2 inches of water. Cover with plastic wrap and refrigerate to soak at least one night, preferably two.

2

Drain the nuts and rinse under cold water. Place the nuts in a high-speed blender (this will need to be done in a couple of batches) and add enough water to cover by an inch. Purée until completely smooth.

3

To make nut milk, pass the nuts and liquid through a nut milk bag or cheesecloth-lined fine mesh strainer. You can squeeze the bag or work with a spatula to make sure you get as much of the liquid as you can. The final “milk” should have the smooth consistency of whole dairy milk; if desired, add water to thin. This makes about 5 cups nut milk (consistency will depend on the type of nut and amount of water added while blending, and can vary from just over 4 cups to around 8 cups or more, depending on desired consistency).

4

To make nut cream, after blending the nuts, pass the nuts through a strainer to weed out any coarse bits (eliminating the cheesecloth or use of a nut milk bag will allow more solids to pass through to thicken the cream). This makes about 6 cups cream. The strained liquid should have the consistency of heavy cream.

5

The nut milk or cream will keep for up to five days, covered and refrigerated. The nut milk or cream will naturally separate; simply give it a quick stir or shake to reconstitute before using.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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