Go Back
+ servings
Pitcher of tiger nut milk with bowl of tiger nuts and bottle of milk behind it

Recipe for tiger nut milk

Tara Klippert
This recipe for tiger nut milk is quick, easy to follow and produces a sweet and nutritious dairy free milk alternative.
No ratings yet
Prep Time 12 hrs
Blending and straining 15 mins
Total Time 12 hrs 15 mins
Course Breakfast, Condiment, Dessert
Cuisine American
Servings 5
Calories 74 kcal

Equipment

  • Blender or food processor
  • Medium-sized glass bowl or dish
  • Large glass bowl or measuring dish
  • Strainer
  • Cheesecloth
  • 3 Mason jars with plastic lids

Ingredients
  

  • 2 cups whole tiger nuts
  • 5 cups filtered water
  • 1/8 tsp salt (optional)
  • 1 tsp vanilla extract (optional)

Instructions
 

  • Soak your tiger nuts in a glass bowl or dish covered with water for up to 12 hours (or overnight). Make sure your tiger nuts are fully submerged.
    Bowl of tiger nuts soaking in water
  • Drain and rinse the tiger nuts in a strainer and transfer into your blender or food processor.
    Soaked tiger nuts in blender
  • Add 5 cups of filtered water, as well as salt and vanilla if desired.
    Soaked tiger nuts in blender with filtered water
  • Blend on high for 1 to 2 minutes, or until the water has turned into a creamy white consistency.
    Tiger nuts and water in blender after being blended
  • Top a large glass bowl or measuring dish with a large strainer.
    Large glass measuring dish with large strainer on top
  • Line the strainer with roughly 4 layers of cheesecloth.
    Cheesecloth on top of strainer and large glass measuring dish
  • Pour out everything from your blender or food processor, making sure that none of the tiger nut pulp gets through. Using your hand, push down on the tiger nut pulp to get as much of the liquid out as possible.
    Tiger nut pulp in cheesecloth lined strainer after pouring blended tiger nuts and water through
  • Then fold up the sides of your cheesecloth so it forms a small sack, and holding your hand on the top, squeeze the pulp with your other hand (overtop of the strainer) to get the remaining liquid out.
    Sack of tiger nut pulp in cheesecloth over strainer
  • Your milk is done! Pour your tiger nut milk into glass mason jars and store in the fridge for up to one week.
    Finished tiger nut milk in large glass container

Notes

In the blog post above, I provide recipe substitutions and variations as well as recipe pairing ideas and frequently asked questions.

Nutrition

Serving: 1cupCalories: 74kcalCarbohydrates: 10.9gProtein: 0.8gFat: 3.6gSodium: 57.1mgPotassium: 161.3mgFiber: 2.8gSugar: 2.9g
Keyword AIP, dairy free, gluten free, grain free, Low FODMAP, nut free, paleo, soy free
Tried this recipe?Let us know how it was!