Hazelnut and Coconut Vegetable Milk Recipe

Ingredients

• 1 cup raw hazelnuts, soaked for 4-6 hours
• 1 cup shredded coconut
• 4 cups filtered water
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Drain and rinse the soaked hazelnuts. Add them to a blender along with the shredded coconut and 4 cups of filtered water. Blend for 2-3 minutes on high speed until smooth and creamy.
2. Strain the mixture through a nut milk bag or cheesecloth into a bowl, squeezing to extract as much liquid as possible. Compost the pulp or save for baking.
3. In a saucepan, heat the olive oil over medium heat. Add the chopped carrot, celery, onion, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.
4. Pour in the hazelnut and coconut milk and bring to a simmer. Cook for another 5-7 minutes until the flavors have melded together.
5. Add salt and pepper to taste.
6. Remove from heat and let cool slightly before serving.

Verdict and Serving Suggestions

This hazelnut and coconut vegetable milk is a delicious and versatile non-dairy milk option. The combination of hazelnuts and coconut adds a unique flavor profile that pairs well with savory dishes. Use it as a base for soups, stews, or curries, or simply serve it as a warm beverage. It’s a great way to add some extra nutrients to your diet!