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RECIPE
4 INGREDIENTS3 STEPS20MIN

Blender Free Nut Milk

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A revolutionizing way of making nut milk without a blender and without the need to pre-soak the nuts the day before. This is a hassle-free, easy way to make creamy and delicious nut milk at home without a blender!
20MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
Nut Butter
1 cup
Filtered Water
1 pinch
1 dash
Ground Cinnamon
(optional)

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Nutrition Per Serving

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CALORIES
246
FAT
22.2 g
PROTEIN
8.4 g
CARBS
7.5 g

Author's Notes

In this recipe, I used cashew chocolate with coconut oil and sugar. But you can use any type you like such as almond, cashew, brazil nut butter, with or without oil. Just make sure there is no added salt.

Cooking Instructions

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Step 1
In a saucepane, bring Filtered Water (1 cup) to a boil and stir in Nut Butter (1/4 cup), Salt (1 pinch), and Ground Cinnamon (1 dash).
Step 2
On low heat let it simmer for a few minutes stirring constantly until everything is dissolved and smooth.
Step 3
Strain liquid through a fine strainer or nut milk bag and store into your fridge for up to 1 week. Use in your coffee, drinks, and cooking as wished. Enjoy!

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Nutrition Per Serving
Calories
246
% Daily Value*
Fat
22.2 g
28%
Saturated Fat
1.7 g
8%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
7.5 g
3%
Fiber
4.1 g
15%
Sugars
1.8 g
--
Protein
8.4 g
17%
Sodium
5.2 mg
0%
Vitamin D
--
--
Calcium
150.8 mg
12%
Iron
1.4 mg
8%
Potassium
299.2 mg
6%
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