Ingredients

Makes 700 ml

(24 fl oz/3 cups) almond or hazelnut milk and200 g (7 oz/compact 1⅛ cups) nut milk pulp / Makes 900 ml(31 fl oz/scant 4 cups) pistachio or cashew milk200 g (7 oz/about 1½ cups depending on the type of nut)almonds, hazelnuts, cashew or pistachio n

A rich, creamy, versatile recipe for nut milks from Henrietta Inman. Use them to make your own praline paste to be used in Henrietta's Chocolate & Hazelnut Torte.

For more information please visit: www.henscleancakes.co.uk

"I use almond milk in most of my recipes as it is rich and creamy with a subtle flavour, making the perfect canvas onto which other flavours can be carefully and successfully layered. It has wonderful health-boosting properties as it is one of the most beneficial alkaline foods, is high in protein and calcium and contains zinc, vitamin E and essential nutrients for the skin.
Cashew milk is a great replacement for almond milk, while hazelnut milk has a slightly stronger flavour. This nut milk recipe can be adapted for most kinds of nuts so play around to find your favourite."

Method

Soak (activate) the almonds or hazelnuts for 8–12 hours (or overnight), the pistachio nuts for 6–8 hours or the cashew nuts for 3–4 hours in 500 ml (17 fl oz/2⅛ cups) of filtered water with 1 tsp of Himalayan pink salt.

Drain and thoroughly rinse the nuts in a colander or sieve under running water. Place them in a blender with the measured water and your preferred quantity of salt. Blend for about 20 seconds. Stop and repeat until the nuts are well ground and you have a creamy white milk. The pistachio and cashew milks do not need straining.

Fit a nut milk bag or a fine sieve fitted with muslin over a bowl or a jug and pour the almond or hazelnut milk through it. Rinse out the pulp in the blender with 50 ml (1¾fl oz/scant ¼ cup) of filtered water and add it to the milk. Squeeze the milk through the nut bag until just the pulp
remains. You will be left with about 200 g (7 oz/1⅛ cups) of pulp. Do not throw this away as it can be dehydrated and stored in glass jars or used wet. See Clean Cakes for more recipe ideas.

The nut milks will keep well in the fridge in an airtight glass bottle for about four to five days. If you want to make half a batch then just halve the quantities given above.

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).