Toasted hazelnuts make a delicious option for a vegan milk replacement. This also makes a great coffee creamer or base for a more decadent smoothie.
1 cup hazelnuts
3 cups water
1 tsp cinnamon
2 juicy Medjool dates
pinch sea salt
Preheat the oven to 350° F and lay your hazelnuts evenly on a sheet pan. Place the hazelnuts in the oven for 12-13 minutes until fragrant and a little browned. Once cooled slightly, use a dish towel rub the skins off of the hazelnuts in batches (this doesn’t have to be perfect!).
Add the hazelnuts to a bowl and cover with water. Let sit overnight(8 hours).
Drain and rinse soaked hazelnuts and place them in your high speed blender. Add the water, cinnamon, salt and dates. Blend on high for a minute. Taste and adjust by adding more salt or another date. Strain through a nut milk bag and store in the fridge until ready to serve. It will settle and separate while it sits so be sure to give it a good shake before serving! Enjoy!