February 9, 2020

Homemade Hazelnut Milk

Name: Homemade Hazelnut Milk
Prep time: 5 min
Yield: 4
Ingredients: ¾½ cup raw, unsalted hazelnuts; 3 cup cold and filtered water; 1 tsp vanilla extract; 1 dried apricot

Add hazelnuts to blender along with dried apricots, vanilla extract and fresh water

Blend on high, strain using a cheesecloth and enjoy!

This quick and easy Homemade Hazelnut Milk recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
Cheese cloth (affiliate link)
High-speed blender such as Omniblend Blender (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Homemade Hazelnut Milk

Prep Time5 mins

Soak Time8 hrs

Course: beverage

Cuisine: American

Keyword: 10 ingredient or less, dairy-free, plant milk, vegan

Servings: 4

Ingredients

¾½ cup raw, unsalted hazelnuts
3 cup cold and filtered water
1 tsp vanilla extract
1 dried apricot

Instructions

Place the hazelnuts in a bowl or blender container. Add the water, and allow the hazelnuts to soak, for at least 8 hours, or overnight.
The next morning, drain and rinse well.
Add the drained and rinsed hazelnuts to a blender along with fresh (and filtered) water. Blend until smooth, about 1-2 minutes.
Strain using a nutmilk bag. Hazelnut milk keeps in the fridge for up to 3 days.