Matcha Nut Milk

Method

1. Soak the nuts: Combine cashew nuts, almonds, pumpkin seeds, and hemp seeds in a large bowl. Cover the nuts and seeds with water and let them soak overnight (or at least 8 hours). This process helps soften the nuts and seeds and makes them easier to blend, resulting in a creamier milk.
2. Drain & rinse: After soaking, drain the water from the nuts and seeds. Rinse them thoroughly under running water to remove any residue.
3. Blend the nut milk: In a blender, combine the soaked nuts and seeds with 1 litre of filtered water. Add a pinch of salt to enhance the flavour. Blend on high power until you achieve a smooth, creamy consistency. This might take a few minutes depending on the power of your blender.
4. Add the matcha powder: Once the nut milk is smooth and creamy, add 1 tablespoon of matcha powder to the blender. Blend again on high power for about 30 seconds to ensure the matcha is well incorporated into the nut milk.
5. Strain the milk: Place a nut milk bag or a piece of muslin cloth over a large bowl or jug. Pour the blended mixture into the bag or cloth, allowing the liquid to strain through. Use your hands to gently squeeze out the milk from the nut pulp. Continue this process until all the liquid has been strained, leaving behind the nut pulp in the bag or cloth.
6. Store & enjoy: Transfer the freshly made matcha nut milk to a clean glass jar or bottle. Store it in the refrigerator, and it will last for up to 3 days. If you notice any separation, simply give the jar a good shake before using.
7. Serve & enjoy: Your homemade matcha nut milk is ready to be enjoyed! You can serve it chilled, use it in smoothies, or enjoy it as a refreshing drink on its own.