AIP Tigernut Milk (Paleo, Dairy Free)

A sweet and deliciously creamy AIP Tigernut Milk – that is also coconut free?

Yes! My Paleo Autoimmune Protocol compliant, dairy-free milk is made from the tiny tuber that is recently becoming more and more popular in anti-inflammatory cooking.

You can drink this lightly-sweetened AIP Tigernut Milk as a treat, add it to your dandelion coffee substitute as a light creamer, or try it without the added flavorings in sauces and soups.

Here’s all the equipment you’ll need to make your AIP Tigernut Milk:

1. A high-speed blender
2. A nut milk bag
3. A medium mixing bowl (or container to squeeze the milk into)
4. Some storage containers 

Use TruLocal code: MEAGEN5994 to save $10 on a small box or $20 on a regular box!

I love that this is so easy to make and the results are foolproof.

Just soak, blend, squeeze, store, and repeat if desired!

1) First, you soak the tigernuts.

2) Next, you drain and rinse them, then add them to your blender with filtered water.

3) After that, pour the mixture into a nut milk bag, then squeeze the milk into a bowl.

4) Finally, pour your absolutely delicious and allergy-friendly AIP Tigernut Milk into a glass jar.

Tigernuts are high in prebiotic fiber, which experts say is good for feeding probiotics that help the gut flourish with beneficial bacteria. (source)

Tigernuts may have made up a large portion of our ancestors’ diets, according to some researchers. 

Modern-day autoimmune foodies love them whole and toasted as a crunchy snack, ground up as a flour substitute (perfect for nut-free baking), or sliced and used as a topping for puddings, casseroles, or yogurt.

It keeps in the fridge for up to 3 days

You can freeze your milk for up to 3 months, too, so it’s great to make the extra suggested batches as indicated in the recipe so you can get ahead of the AIP cooking game.

And to make sure that pulp doesn’t go to waste, you can use the pulp up to 3 times to make more AIP Tigernut Milk! Then use whatever pulp is leftover in your smoothies for fiber and to add thickness.

Love simple drinks like this?

Check out my AIP Double Hot Chocolate – even try it chilled and blended with ice for a frozen slush treat!

Or are you looking for more of a meal replacement or quick and easy breakfast? My AIP Shamrock Smoothie is a great way to get your greens and protein in anytime of day.

How would you flavor your own version of this AIP Tigernut Milk?

Would you add carob with honey, or ginger and turmeric even? Let me know in the comments, I’d love to hear!

XO,

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AIP Tigernut Milk – Paleo, Dairy-Free

This creamy AIP Tigernut Milk is made from the small, nut-free tigernut tuber. Use it in place of dairy milk or nut milks in your favorite Paleo Autoimmune Protocol recipes!

Course Drinks

Cuisine AIP, Allergy Friendly, American, Autoimmune Protocol, gluten free, Paleo

Keyword AIP, aip comfort food, coconut-free, dairy-free, easy, simple, tigernut

Servings 6 cups

Author Meagen Ashley

Ingredients

• 2 cups whole organic tigernuts
• 5 cups filtered water divided
• 1 Tbsp maple syrup
• ½ tsp vanilla bean powder
• ¼ tsp sea salt
• *Additional water if doing more batches

Instructions

1. Add tigernuts and 2 cups filtered water to a glass jar with a lid. Soak in the fridge for 24-48 hours.
2. Drain, then rinse tigernuts in a colander.
3. Add tigernuts to a high-speed blender with 3 cups filtered water (you may need more or less water), maple syrup, vanilla bean powder, and sea salt.
4. Blend on high for 2 to 3 minutes.
5. Pour into a nut milk bag over a medium sized bowl. Squeeze the bag to separate the milk from the pulp.
6. Pour the milk into a glass jar. Seal, then store in the fridge for up to 3 days or in the freezer for up to 3 months.
7. To make more milk from the leftover pulp, simply place the pulp back in the blender and add 2 cups of filtered water, then repeat the blending and nut milk bag process. You can use the leftover tigernut pulp to make up to 3 additional batches.

Recipe Notes

Use the pulp in your smoothies for fiber and to add thickness.
Try it with a dash of cinnamon for a snickerdoodle milk!
Try it without the vanilla and maple syrup for a neutral, unsweetened milk to use in savory soups and sauces.