226gm raw hazelnuts
680gm water
30gm sugar
ΒΌ t fine sea salt
Notes
Pistachio Nut Milk: Substitute 226gm raw pistachios for the hazelnuts.
Almond Nut Milk: Substitute 226gm raw almonds for the hazelnuts.
Cashew Nut Milk: Substitute 226gm raw cashews for the hazelnuts.
Source
Tartine Book No.3
Chronicle Books, 2013
p.326
Put the nuts in a large glass or stainless-steel bowl or food-safe container and add water to cover by 5cm.
Let soak in a cool place overnight or up to 24 hours.
Rinse the soaked nuts in a fine-mesh sieve under cool water.
In a blender, blend the nuts and water on high speed.
Continue blending until smooth, 2 to 3 minutes.
Add the sugar and salt and blend 30 seconds longer.
Press the milk through a nylon mesh bag to remove solids.
The nut milk will keep, for up to 5 days, refrigerated.
Shake well before drinking or using in a recipe.