1 cup nuts
4 cups water
1/2 tsp cinnamon
pinch of salt
2 tbsp agave ( or sub for maple syrup/sugar/more dates)
a few beet slices for color
1/2 tsp vanilla
To start, add 1 cup of your choice of raw nuts to a blender(I chose half walnuts and half cashews). Preferably, you can soak the nuts in water for a few hours-overnight, but I find it works just fine without soaking.
Add in the 4 cups of water, 4 dates,1/2 tsp cinnamon, pinch of salt, 2 tbsp agave and 1/2 tsp vanilla. If you don’t have dates you can just use your choice of sweetener, same goes with agave. If you don’t want sweetened nut milk you can leave out the dates and agave.
Now you can cut up a few beet slices. I used less than a 1/4 of a beet. My beet was cooked in the oven for 45 minutes for a previous recipe and I used the remains, but you can use a raw beets.
The beets are really just for color, so you can add small amounts at a time and go until you’re satisfied.
Now we can put a strainer over a bowl and pour the mixture into the strainer. If you have cheesecloth you can use that, but I find using just a strainer works fine.
Use a spoon (or your hands) to get the juices into the bowl.
You can save the remains from the nut milk if you desire to create something, or throw them away and pour your nut milk into a container.
I paired my nut milk with some avocado toast this morning and it was delicious !