Out of milk? With a little bit of nut butter, you can whip up a batch of non-dairy milk in minutes.
Yield: 1 cup
Time: 2 minutes
- 1-cup measuring cup
- 1 Q jar
- immersion blender
- 1½ to 2 T nut or seed butter*
- about 1 c water
Place butter in the measuring cup and then fill the rest of the way with water. Transfer to the jar.
Blend until smooth, about 1 minute.
* Pretty much any kind of nut or seed butter can be turned into milk, but if you’re making something with a very delicate flavor, you’ll want to be careful with strong flavors like tahini (sesame seed butter) and sunflower seed butter. I like cashew butter for sweet baked goods, and a mix of tahini with either cashew or almond butter for savory items.
Quick milk is ideal for baking, and it can also be used when making a milk-based soup or sauce. However, you may need to add more water because certain butters, like cashew, thicken a great deal when heated.
Quick milk made from cashew butter