You can halve, double, triple, or whatever multiple you need of this recipe to get as little or as much homemade nut milk as you need right now.
Author: Alisa Fleming
Recipe type: Drinks
Cuisine: American
Serves: 1 cup
Ingredients
1 tablespoon creamy nut butter or seed butter (see Nut Butter Note below)
¾ to 1 cup water
1 teaspoon maple syrup or sweetener of choice, to taste (optional)
Instructions
Place the nut butter or seed butter in your blender with the water. Use ¾ cup for a creamier nut milk or 1 cup for a more standard milk beverage. Blend for 30 to 60 seconds.
If desired, blend in the sweetener. I recommend this for sipping; a little maple goes a long ways.
Nut butter can still have a tiny bit of sediment. If desired, pour the nut milk through two layers of cheesecloth before using, for the smoothest finish.
This will keep in a container in the refrigerator for up to 1 week, but it will settle since there are no additives. Just give it a stir or shake, and use as you would any other dairy-free milk beverage.
Notes
Nut Butter Note: I use salted nut butter or seed butter because it provides a more well rounded flavor, and just a touch of sodium. But you can use unsalted, if needed.