Homemade Chestnut Milk (5 minutes, Vegan, Paleo)

blender, bag of chestnuts, whole chestnuts and jar of homemade chestnut milk

Homemade Chestnut Milk (5 minutes, Vegan, Paleo)

This Homemade Chestnut Milk recipe is the fastest one you'll find, plus it's so delicious and creamy! Easier to make than other nut or grain milks, because chestnuts are naturally soft and creamy, Homemade Chestnut Milk takes just 5 minutes from start to finish -- no soaking, roasting or straining!

This recipe is Vegan, Paleo and Gluten-free, plus great for Low Oxalate diets and anyone who needs a great dairy-free milk without all the additives that store bought plant-based milks have.

Course Beverage, condiment, Drinks

Cuisine American, Global

Keyword chestnut, chestnut milk, homemade, milk, paleo, plant based, vegan

Prep Time 5

Total Time 5

Servings servings

Calories 88kcal

Author Megan

Cost $3.25

Equipment

blender
measuring cup

Ingredients

2 cups water
1 slightly heaping cup (or 5.2 ounces) chestnuts peeled and cooked (I use and recommend this brand of organic chestnuts, which provides 5.2 ounces of ready to use/eat chestnuts. Use the entire bag for this recipe.)
1/4 teaspoon sea salt or Potassium Salt (for more minerals)

Instructions

Place water, chestnuts and sea salt in blender.
Purée about 30 to 50 seconds on medium-high speed, until completely smooth and creamy. (I like to start on the lowest speed, and then increase to the highest speed.)
Transfer to storage jar, and refrigerate. Shake before using. Keeps about 5 to 6 days.

Notes

Flavor variations

Add up to 2 teaspoons real vanilla extract, and/or 1 teaspoon Ceylon cinnamon to the blender before blending.
Add roasted carob and pure maple syrup:
- Carob Chestnut Milk recipe: Add 2 Tablespoons roasted carob powder and 1 Tablespoon + 1 teaspoon pure maple syrup (or preferred sweetener) to blender before blending.

Nutrition