basic-nut-milk-51210500.json

{
    "directions": [
        "Place nuts in a large bowl and add water to cover by 2\". Let stand at least 12 hours (this is key for silky, nongritty results; the longer the nuts soak, the smoother the milk will be).",
        "Drain nuts; discard soaking liquid. Pur\u00e9e nuts, agave, salt, and 4 cups very hot water (but not boiling; hot water yields creamier milk) in a blender on high speed until very smooth, about 2 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids; discard nut pulp. Thin nut milk with water as necessary to reach desired consistency. Transfer to airtight container and chill until cold.",
        "DO AHEAD: Nuts can be soaked 2 days ahead; cover. Nut milk can be made 3 days ahead; keep chilled."
    ],
    "ingredients": [
        "1 cup raw almonds, hazelnuts, pistachios, pecans, walnuts, cashews, or peanuts",
        "4 teaspoons agave syrup (nectar)",
        "1/8 teaspoon kosher or sea salt"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Blender",
        "Nut",
        "Vegetarian",
        "Tree Nut",
        "Healthy",
        "Vegan"
    ],
    "title": "Basic Nut Milk",
    "url": "http://www.epicurious.com/recipes/food/views/basic-nut-milk-51210500"
}