Ingredients
1 1/2 cups raw mixed nuts
4 cups water
1 tablespoon honey (optional)
1 pinch salt (optional)
Method
Sources
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dataset
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Gathered
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Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and spread nuts onto baking sheet. Bake in the preheated oven for 5 minutes; shake the baking sheet to flip the nuts. Continue baking until toasted, about 5 minutes more. Turn off the oven but leave the nuts in the oven until slightly cooled, about 10 minutes. Transfer nuts to a large bowl and top with water. Cover bowl and let soak for 30 minutes. Remove nuts from soaking water using a slotted spoon, reserving the soaking water. Place nuts in a blender; add 1 cup soaking water. Blend on low for 30 seconds. Add 1 cup soaking water and blend again for 1 minute. Add the remaining soaking water and blend on medium for 30 seconds. Allow nut milk to rest for 10 minutes. Pour nut milk through a sieve or a nut bag into a glass container. Stir honey and salt into nut milk. Cover container and store in the refrigerator.