Tiger nuts are not actually nuts, they are tubers and they are filled with nutrients and antioxidants. I had purchased a bag of tiger nuts a year ago with the intention of making milk because I had seen it somewhere online as a good nut free alternative that had a naturally sweet flavor and tons of benefits. We covered the benefits and facts about Tiger Nuts. This milk is easy to make and similar to almond or coconut milk. Follow along with the video!
Tiger Nut Milk
Ingredients
- 1 cup tiger nuts
- 5 cups filtered water
- 1/8 tsp Himalayan sea salt
- 1 tsp vanilla
Instructions
- Place tiger nuts into a bowl and cover with water, add in a pinch of sea salt and let soak for 24-48 hours covered at room temperature. If you are going to soak for longer than 24 hours, rinse and change the soaking water after 24 hours. Tiger nuts are hard in texture so the longer you soak them the easier they will blend.
- Rinse and strain the tiger nuts really well and then add to a high-speed blender. Cover with 5 cups filtered water, vanilla and Himalayan salt. Blend for 1-2 minutes.
- Using a large bowl and a nut milk bag (linked below), strain the milk and transfer into a glass jar to store in the fridge for about 5 days.
Video
TIGER NUT FLOUR:
You can use the leftover pulp from the tiger nuts to make flour. It’s really simple! Take the pulp and spread in evenly on a baking sheet. Set your oven to its lowest temperature and place tiger nut pulp in the oven for 45 minutes. This will dehydrate the pulp and turn it into flour. Store in a Ziplock or container and use it to replace almond flour in recipes! Great alternative for nut allergies.
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