Description
Tiger nut milk is a great nut-free alternative to plant milk. It’s incredibly sweet and tasty and only requires two ingredients: tiger nuts and filtered water. Drink it as it is, or use it as a coffee or matcha creamer for your morning cereals or granola, or use it as a nut-free and dairy-free milk for baking. Tiger nuts are rich in fiber, magnesium, and potassium and are allergen-free and keto-friendly.
Ingredients
- 1 cup whole tiger nuts (peeled or unpeeled) + filtered water to soak them
- About 900 ml (3 1/2 cups) of filtered water to make the milk
- Optional: one date or sweetener, pinch of salt, vanilla, warming spices
Instructions
- Soak the whole tiger nuts in filtered water overnight, at room temperature, or if you can, to reduce even more of the anti-nutrient content, at 60C / 140F for 6 hours (but I don’t see how to keep a constant temperature of 60C for 6 hours without special equipment). An alternative is to toast them in an open pan for 30 minutes before soaking.
- In the morning, drain the soaking water, add the soaked tiger nuts to a food processor, and process until ground.
- Transfer the ground tiger nuts to a blender, top with the 900 ml of filtered water, and blend until it looks like milk. If you have a smaller blender like a Nutribullet, mix the tiger nuts and the water in batches.
- Using a nut bag, separate the pulp from the liquid.
- Store the milk in a glass bottle in the refrigerator for up to one week.
Notes
Please check the post for more details on the research about reducing anti-nutrients in tigernuts (link to study provided).