Tigernut Milk
Making your own tigernut milk is actually extremely easy to do and you get a creamy, slightly sweet, delicious beverage that can be used in place of coconut milk.
Tigernuts are not nuts, despite the extremely misleading name, but rather small tubers, like sweet potatoes. This makes them a good choice for someone on an elimination diet – and for someone trying to avoid coconut products.
Also be sure to check out my Banana Milk post as well – this is another quick AIP milk alternative that's good for sweeter applications. And also Sweet Potato Milk – this one is better for savory applications.
Items you might need:
This doesn't require much. The recipe itself is just tigernuts, water, and salt. But you do need a high-speed blender that can handle hard things and either a nut-milk bag, cheesecloth, or fine-mesh sieve.
I like these whole tigernuts by Organic Gemini
And this is the nut-milk bag I use:
And you'll need a high -speed blender too – I wouldn't get one JUST for this recipe but they are pretty freakin handy if you don't already have one! I have the 10-year old version of this one and it runs just as well today as it did when I bought it:
Tigernut Milk
Ingredients
- 1 cup Whole Tigernuts
- 4 cups Water (divided)
- pinch Sea Salt
Instructions
- 24-48 hours ahead of time, place the tigernuts into a jar or bowl and cover with water (approx 2 cups). Store covered in the fridge for 24-48 hours.
- When ready to make the milk, strain the water out, rinse, and then add the tigernuts, a fresh 2 cups of water, and the pinch of sea salt to a blender. Blend on high for 3-4 minutes, or until there are no chunks remaining.
- Strain the mixture through a nut milk bag, cheesecloth, or a fine mesh sieve. Squeeze or knead as needed to get all of the liquid out. Store in a glass jar in the fridge for up to a week.
Notes
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