- 1 cup raw hazelnuts
- 1/2 cup raw almonds
- 1/4 cup raw Brazil nuts
- 1/2 vanilla bean
- 5 cups filtered water, plus more for soaking
- 1 tablespoon honey
- Sea salt
How to make this recipe
- In a medium bowl, cover the hazelnuts, almonds, Brazil nuts and vanilla bean with filtered water and let stand overnight at room temperature.
- Drain and rinse the nuts and vanilla bean; transfer to a blender. Add the honey, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, 3 to 4 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Pour the nut milk into an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.
The mixed-nut milk can be refrigerated for up to 4 days.
You can use the leftover ground nuts in baked goods or smoothies. After making nut milk, spread the nuts out on a rimmed baking sheet in an even layer and bake at 200? until pale and dry, about 2 hours. Let cool completely, then pulse in a food processor until fine crumbs form.