Tiger Nut Milk
Yield: 2 cups
- Soak 1/2 cup of tiger nuts in 1 cup of water covered in fridge for 24-48 hours.
- Drain and rinse tigernuts. In a high-speed blender, blend with 2 cups of filtered water.
- Strain milk through a fine mesh sieve or cheesecloth. Pulp can be saved to make flour or eat as is — makes a great yogurt topping.