What’s Inside: This easy 3-ingredient tigernut milk is way tastier than any dairy-free milk in my opinion… it’s nut-free, AIP-friendly, and basically doubles as vegetable juice because, despite its name, tigernuts are actually root vegetables (or, tubers) and packed with healthy fiber. The secret ingredient makes it extra special.
With a little preparation (pre-soaking to soften the tigernuts), and the right equipment… you’ll have your new favorite dairy-free milk that’s grain-free and nut-free. It’s comparable in taste to oat or almond milk, but way better… especially with my secret ingredient.
I use The Nutramilk as my favorite milk and butter maker but you can also use a high-speed blender like a Vitamix or similar and a nut milk bag or fine mesh sieve for this recipe.
The basic ratio is 1 cup tigernuts to 4 cups liquid and strain! Store it in an airtight container like a mason jar and it’ll keep for 5 days or so in the fridge (assuming it lasts that long because you’ll love it so much).
I loved using tigernuts in flour form for baking, cooking, and whole just for snacking as a nut alternative. They’re rich in prebiotic starch and fiber which is essential for feeding good gut bacteria. It’s a great way to switch up your fibers.
Tigernuts taste a little nutty and sweet, they remind me of oats or almonds if they had a very gifted baby!
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