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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!
Servings 6 cups
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.