Nut milk has become quite popular in recent years. It is a great alternative to dairy, especially for anyone who is sensitive to dairy through lactose intolerant, a milk allergy, or another reason. Plus nut milks are tasty, nutritious, and very fast and easy to make at home. All it takes is a little planning, a blender and either a nut milk bag, cheese cloth or if neither of those are available a fine mesh colander lined with paper towels. The amounts are what I made. Next time I will make it with 2 cups of nuts and half the amount of water since the flavor was not very strong.
- 3 cups raw nuts (I used pecans this time)
- 8 cups water (use less)
- 2 – 3 tsp. vanilla
- dash of salt
- sweetener like honey, maple syrup or dates (optional)
- Soak nuts for at least 4 hours. I simply soaked them overnight.
- Drain & rinse nuts. Put nuts and water into a blender and blend well.
- Add other ingredients and blend well again.
- Strain through nut milk bag (or whatever you have to strain it with)
- Store in the refrigerator. It is best to use it up within about 4 days.
Note: It is normal for the nut milk to separate over time because it doesn’t contain any thickeners or stabilizers. Just give it a shake before each use.
It is also easy to make different flavors of the nut milks by adding fruit (strawberries, bananas, peaches…) or cocoa powder.
Once I strained the milk out I was left with quite a bit of pecan meal (~2 cups of it). It was quite moist, so I decided to spread it out on a cookie sheet and dry it out some in the oven. I put the oven on warm (the lowest setting on my oven is 170). If you have a dehydrator you could do it in there, too. A few times throughout the process I “stirred” it up to break up chunks as much as possible.
Once I had the lovely pecan meal toasted I thought about what kind of tasty treat to use it in and eventually decided on a German Pound Cake recipe. Definitely a treat! It worked very well in this recipe, adding a slightly nutty flavor and creating a pleasing texture.
German Pound Cake with Nut Meal
- 2 sticks of butter (I used 1 stick of butter & 1/2 cup of applesauce)
- 1 cup sugar
- 5 eggs
- 1 – 2 tsp. of vanilla or lemon rind
- 2 cups flour (I used 1 cup of whole wheat pastry flour & 1 cup white flour)
- 1 cup nut meal
- 1 tbsp. baking powder
- Dash of salt
- Chocolate chips or apple pieces (optional)
- Preheat the oven to 300.
- Blend together the sugar and butter.
- Add the eggs & vanilla and mix well.
- Add the dry ingredients until they are just incorporated. Don’t over mix.
- If needed add just enough water so it’s not too stiff (using the nut meal I found I didn’t need any water).
- Butter & flour two bread pans or a bundt cake pan. (I used two bread pans and added chocolate chips to one and left the other one plain.)
- Bake at 300 for 1 hour. Then turn to 350 for another 15 minutes