Hazelnut Mylk With Pulp

Up your nut mylk game with this creamy and nutritious beverage. Soaking your nuts will help rehydrate them, providing a better taste and texture as well as increasing the availability of nutrition and deactivating the antinutrients. Leaving the pulp in the mylk will give you fibre which is necessary to support health and the elimination of wastes. Pour this dairy free drink on cereals, on top of oats, in smoothies or have a glass on its own!

 

This recipe was created by our in house holistic nutritionist Kari Fraser. 

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Hazelnut Mylk with Pulp
Hazelnut vegan milk
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Servings
Ingredients
  • 1 cup hazelnuts Submerged, cover and soaked overnight with filtered water and 1 tsp Himalayan salt
  • 1 teaspoon vanilla bean powder
  • 1 Medjool Date, pitted
  • 4 cups filtered water
Servings
Ingredients
  • 1 cup hazelnuts Submerged, cover and soaked overnight with filtered water and 1 tsp Himalayan salt
  • 1 teaspoon vanilla bean powder
  • 1 Medjool Date, pitted
  • 4 cups filtered water
Hazelnut vegan milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse soaked hazelnuts well with filtered water, add to a high speed blender
  2. Add vanilla, date and filtered water and blend on high for 10 seconds.
  3. Enjoy immediately in a smoothie, with a nutritional powder, in tea, on it’s own, etc., or chill in your fridge until ready to consume.
  4. Best to enjoy within 3-days.
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