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Tiger Nuts

‘Tiger nuts’ (also called ‘earth almonds’ or ‘chufa’) are not actually nuts at all but the dried tubers (somewhat like seeds) of a plant which grows in Africa and Spain. They are said to have been eaten widely by our African and European ancestors – and they are densely packed with very nutritious properties. Tiger nuts make a perfect snack for those with a nut-free, paleo, vegetarian or vegan diet. They can be eaten raw, soaked to soften them and even made into a tasty dairy-free plant milk called ‘horchata’, which is very popular in Spain.

Creamy tiger nut milk recipe

Want to make your own nut-free and dairy-free Horchata de Chufa (tiger nut milk)? Look no further! Georgie from Greens of The Stone Age has created this recipe just for us (including a few flavouring suggestions too). Before following these simple instructions, you may be pleased to know that tiger nuts contain healthy soluble fibres which are retained in the tiger nut milk even after mixing with water and straining.

Ingredients:

  • 250g/2 cups tiger nuts (soaked for 12-24 hours)
  • 1 cup freshly boiled water plus 1 cup filtered water
  • 1/2 tsp sea salt or fine Himalayan pink salt
  • Another 2 cups filtered water
  • Maple syrup or raw honey to sweeten

Optional Flavourings:

  • 1 tsp ground cinnamon and 1 tsp vanilla extract (traditional Spanish flavouring)
  • Seeds from 15 cardamom pods (ground), 1 tsp ground cinnamon, 1 tsp vanilla extract, 1 tsp rose water

Instructions:

  1. Pour the tiger nuts, 1 cup of freshly boiled water, 1 cup filtered water, and sea salt into a large mixing bowl and give a quick stir. Leave to soak in the water for 12-24 hours, or until softened.
  2. Once softened transfer your tiger nuts and soaking water into a high-powered blender and add 1 cup of filtered water (necessary to allow even blending). If your blender has a preset nut milk function use this, alternatively blend on a low speed working up to a high speed until the tiger nuts form a smooth paste.
  3. Next spoon your paste into a nut milk bag, pressing it through whilst squeezing the bag over a large bowl to collect the milk. Squeeze out as much liquid as you physically can until you only have pulp left in the bag. Don't throw away the pulp! This can be used to make tiger nut flour, cookies, brownies, and other delicious treats.
  4. Add another 1 cup of filtered water, sweetener of your choice (if you feel this is necessary), and any other flavourings of your choice, stir thoroughly, and transfer to an airtight container. Store for up to 2 days in the refrigerator. Horchata de chufa is best served chilled or over a glass of ice.

Important notes:

  • Please note that total prep time includes a 12-hour soaking period.
  • All cup measurements used are standard UK cup measurements. For reference, 1 cup = 250ml.
  • An alternative approach is to grind up the tiger nuts and mix with water to make a pulp before straining (use your discretion for the amount of water you add, depending on how thin you want it)

We hope you enjoy this delicious lesser-known vegan milk recipe – which we hope can now take Europe and the world by storm! Please feel free to share this page with your food-loving friends and family. We are active and taggable on all the major social media sites, including Facebook, Twitter and Instagram.

Tasty recipe aside, please enjoy snacking and creating with your top-notch natural and organic tiger nuts!

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