A sweet and deliciously creamy AIP Tigernut Milk – that is also coconut free?
Yes! My Paleo Autoimmune Protocol compliant, dairy-free milk is made from the tiny tuber that is recently becoming more and more popular in anti-inflammatory cooking.
You can drink this lightly-sweetened AIP Tigernut Milk as a treat, add it to your dandelion coffee substitute as a light creamer, or try it without the added flavorings in sauces and soups.
Jump to Recipe
Here’s all the equipment you’ll need to make your AIP Tigernut Milk:
- A high-speed blender
- A nut milk bag
- A medium mixing bowl (or container to squeeze the milk into)
- Some storage containers
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I love that this is so easy to make and the results are foolproof.
Just soak, blend, squeeze, store, and repeat if desired!
1) First, you soak the tigernuts.
2) Next, you drain and rinse them, then add them to your blender with filtered water.
3) After that, pour the mixture into a nut milk bag, then squeeze the milk into a bowl.
4) Finally, pour your absolutely delicious and allergy-friendly AIP Tigernut Milk into a glass jar.
Tigernuts are high in prebiotic fiber, which experts say is good for feeding probiotics that help the gut flourish with beneficial bacteria. (source)
Tigernuts may have made up a large portion of our ancestors’ diets, according to some researchers.
Modern-day autoimmune foodies love them whole and toasted as a crunchy snack, ground up as a flour substitute (perfect for nut-free baking), or sliced and used as a topping for puddings, casseroles, or yogurt.
It keeps in the fridge for up to 3 days
You can freeze your milk for up to 3 months, too, so it’s great to make the extra suggested batches as indicated in the recipe so you can get ahead of the AIP cooking game.
And to make sure that pulp doesn’t go to waste, you can use the pulp up to 3 times to make more AIP Tigernut Milk! Then use whatever pulp is leftover in your smoothies for fiber and to add thickness.
Love simple drinks like this?
Check out my AIP Double Hot Chocolate – even try it chilled and blended with ice for a frozen slush treat!
Or are you looking for more of a meal replacement or quick and easy breakfast? My AIP Shamrock Smoothie is a great way to get your greens and protein in anytime of day.
How would you flavor your own version of this AIP Tigernut Milk?
Would you add carob with honey, or ginger and turmeric even? Let me know in the comments, I’d love to hear!
XO,
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AIP Tigernut Milk – Paleo, Dairy-Free
This creamy AIP Tigernut Milk is made from the small, nut-free tigernut tuber. Use it in place of dairy milk or nut milks in your favorite Paleo Autoimmune Protocol recipes!
Ingredients
- 2 cups whole organic tigernuts
- 5 cups filtered water divided
- 1 Tbsp maple syrup
- ½ tsp vanilla bean powder
- ¼ tsp sea salt
- *Additional water if doing more batches
Instructions
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Add tigernuts and 2 cups filtered water to a glass jar with a lid. Soak in the fridge for 24-48 hours.
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Drain, then rinse tigernuts in a colander.
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Add tigernuts to a high-speed blender with 3 cups filtered water (you may need more or less water), maple syrup, vanilla bean powder, and sea salt.
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Blend on high for 2 to 3 minutes.
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Pour into a nut milk bag over a medium sized bowl. Squeeze the bag to separate the milk from the pulp.
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Pour the milk into a glass jar. Seal, then store in the fridge for up to 3 days or in the freezer for up to 3 months.
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To make more milk from the leftover pulp, simply place the pulp back in the blender and add 2 cups of filtered water, then repeat the blending and nut milk bag process. You can use the leftover tigernut pulp to make up to 3 additional batches.
Recipe Notes
Use the pulp in your smoothies for fiber and to add thickness.
Try it with a dash of cinnamon for a snickerdoodle milk!
Try it without the vanilla and maple syrup for a neutral, unsweetened milk to use in savory soups and sauces.
I had bought a bag of tigernuts and had no idea what to do with them. Wow! I am so impressed and happy with this recipe. I used it in oatmeal, first time ive been able to have “milk” in months. I may even try to make an ice cream with this. The possibilities are endless 😀
Thank you for sharing!
Yay Bayley! I am so glad you enjoyed this recipe. That was how I felt the first time I made tigernut milk too.
Hi! You mentioned that you can use the pulp up to three times. I’m assuming it doesn’t last long in the fridge; how do you handle that… Do you freeze it before you use it again?
Hey Anne,
I prefer to make my extra batches right away, and then freeze the milk that I am not going to use within 3 days. But you could probably leave the pulp in the fridge for up to 4 days if you planned to make more milk within that timeframe. I hope this helps you!
Could you just add 6 cups water to blend and then an additional bath with 3 cups water?
*batch
Hi Kat!
Great idea. Yes you could totally do that instead. 🙂
-Meagen
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