CLICK HERE TO SEE THE RECIPE

GET THE CURRENT ISSUE

FARMERS MARKET GUIDE

JOIN OUR EMAIL/NEWSLETTER LIST

EDIBLE GUIDES: LOCAL RESOURCES

EDIBLE DFW ON FACEBOOK

2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
View on Facebook

6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: www.centralmarket.com/passaporte-portugal-stroll-2023Beautiful photos by Teresa Rafidi ... See MoreSee Less
View on Facebook

Basic Nut Milk

Photo: Melissa King

Making nut milk is an easy process that’s pretty consistent among varieties. This basic formula is good for almonds, Brazil nuts, cashews, hazelnuts and pistachios. All the nuts will need to be soaked ahead of time, preferably overnight. … After blending, most nut milks need to be strained through a nut-milk bag or fine cheesecloth.

The best advice I can give is to be prepared ahead of time; have all of your supplies laid out where they need to be. This will keep things neat—trust me.

Makes 4 cups

1 cup raw, unsalted nuts, whole or chopped (almonds, Brazil nuts, cashews, hazelnuts and pistachios work best)
3½ to 4 cups water, plus water for soaking

Optional Sweeteners

1 teaspoon ground vanilla beans
½ teaspoon vanilla extract
1 Medjool date, pit removed
1 tablespoon maple syrup
1 tablespoon raw honey

Soak the nuts overnight with enough regular tap water to cover them, plus an extra inch or 2. It doesn’t have to be a particular temperature. I like to use a 32-ounce Mason jar for this. The nuts will expand slightly during the soaking process. In the morning, drain and rinse the nuts well.

Add the nuts to a high-powered blender with 3½ cups fresh water. Blend for 2 minutes. I use my Vitamix, starting out at a slow speed before working my way up to a higher one.

Set a fine-mesh strainer on top of a large bowl. Place a high-quality cheesecloth on top of the strainer or use a nut-milk bag.

Pour the contents of the blender into the cheesecloth or nut-milk bag. At this point, I like to walk away and let gravity do most of the work. It should take about 5 minutes or so for most of the liquid to end up in the bowl.

Gather the cheesecloth or nut-milk bag in your hands and gently squeeze it. You’ll start to see a lot of liquid come out. Keep squeezing until you feel that all the liquid is gone. It can be quite the hand workout!

Add an optional sweetener, if desired, and then return the liquid to the blender and blend again for another 2 minutes.

Meanwhile, dump the excess pulp onto a parchment-lined baking sheet. It will be wet and clumpy. I use my fingers to break it up and spread it out on the baking sheet so that it dries out easily. Please don’t throw it away—there are an incredible number of uses for pulp, from almond flour to crackers.

Use a funnel to pour the nut milk into a glass storage jar. You can store it in the refrigerator for 3 to 4 days or in the freezer for up to 2 months.

NOTES

If you decide to add a sweetener or two to this recipe, start with ground vanilla beans, which make things taste sweeter without raising the actual sugar content. Be sure to strain the milk before adding the sweetener. If you add the sweetener too early in the process, some of it will get caught in the cheesecloth, especially dates. Note that if you use vanilla extract, you might be able to slightly taste the alcohol, since this recipe isn’t cooked.

As you start playing around with the types of nuts you use, you’ll notice that not all of them need to be strained after they’re blended. Some, such as cashews and pistachios, create a very fine powder that goes straight through the cheesecloth. For those, I simply blend, pour, chill and serve.

Don’t be shocked when you take your milk out of the refrigerator and find that it’s separated. Just give it a good shake to mix it up again. Homemade nut milk doesn’t have added thickeners, emulsifiers or stabilizers to keep the mixture homogeneous.

If you don’t have a high-powered blender, you can use a regular blender. You’ll just need to make the milk in smaller batches— about ½ cup of nuts to 1¾ cups of water at a time.

Most nut milks will last 3 to 4 days in the refrigerator, which should be plenty of time if you use them regularly in coffee, cereal and recipes. The somewhat short life span is why I don’t make it in large batches. Storebought milks tend to last longer because they have added preservatives.

Recipe ©Melissa King 2014 DIY Nut Milks, Nut Butters & More
+ posts

Melissa King is the author of "DIY Nut Milks, Nut Butters & More".

Scroll to Top