ALMOND BUTTER MILK
A fav #lowwaste food hack - making non dairy milk from nut butter! I was skeptical at first–what’s the catch? What do you mean there’s no leftover pulp to repurpose? But y’all, DIY nut butter milk is where it’s AT! It’s super creamy, nutty, and you can make slightly sweet to your liking. Best of all, it’s an awesome way to avoid those hard to recycle (basically impossible) tetra packs that most non dairy milks come in. And much easier on your blender that probably needs a break from the oceans of hummus it’s made. If you’ve got a jar of nut butter waiting to be used up or you just need a splash of milk for your coffee, you can whip up this nut butter milk (how many times is too many to say nut butter) in just a few minutes!
I recommend a creamy variety, with no added sugar. I like almond but cashew, hazelnut, or you could get wild and try peanut, are all great options! (FYI have not tried peanut butter milk but I am hecka curious.) This is a quick recipe you can adapt to your texture preferences and make as needed, because who doesn’t love fresh nut milk? :D
Nut butter milk
- 1/4 cup nut butter (I used almond) - pinch of kosher salt - 1 tsp maple syrup (optional) - 1 cup water
1. Add nut butter, salt, maple syrup, and 1/2 cup water to blender. Blend on high for 1 minute. This will create a thicker milk. 2. Add the additional 1/2 cup water 1 tbsp at a time until desired thickness. More water will make a thinner milk. 3. Enjoy! Makes about 1 cup of nut butter milk. Keeps well in the fridge about a week, be sure to shake well before drinking.
I may be a nut butter milk convert, somebody has to get through this granola. Love a solid #plantbased food tip to reduce packaging waste and help ya do it yourself at home.
Have y’all tried this non dairy milk hack?? What’s your favorite nut butter to use? #closedloopcooking
