Have you ever heard of tigernut milk? I know, the name. But, a tigernut is not a nut at all, but is in fact a humble root vegetable about the size of a dime that is taking the paleo/grain-free world by storm. Tigernuts are very high in prebiotic, gut bacteria feeding resistant starch and iron.
They are a wonderful nutrient dense food to add into your diet (slowly), and are naturally sweet, so they make a great snack to settle that sweet tooth! One great use of tigernuts is homemade tigernut milk, which is perfect for those who are avoiding dairy and following a paleo or autoimmune protocol diet.
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If you’re like me, you might want (or need) a homemade “milk” that is vegan, dairy free, and nut, seed, and coconut free. This leaves almost no options. For those following a paleo or autoimmune protocol diet, tigernut milk is a great addition, and for extremely sensitive people, tigernut milk is a life-saver!
Once I discovered tigernuts, I quickly tried out tigernut milk, because I was using water in place of everything that called for milk. Just like most homemade milks, it was super easy to make!
Once it’s made, the tigernut pulp can be used to make delicious granola. Depending on how thick you want your milk, you can use between 2-4 cups of water to make the milk. I wanted to see how far I could stretch the tigernuts, because they are a little spendy and hard to come by. I found that using 4 cups of water did the trick! Without any other addititions, tigernut milk is mildy sweet and delicious. With some sweetener and cinnamon, it makes a perfect sweet treat to sip on.
Note: Because tigernuts are high in resistant starch, it’s important to add them into your diet slowly to see how you react to them. Trust me.
- 2 cups water for soaking
- 1 cup tigernuts
- 4 cups water
- Pinch salt
- Optional add-ins: 1/4 tsp vanilla extract, 1/4 tsp cinnamon, 1 tsp raw honey or maple syrup
- Place tigernuts in a bowl with 2 cups of water (so they are covered).
- Cover and let sit in the refrigerator for 48 hours.
- Remove, strain, and mix tigernuts in food processor or blender with 4 cups water and add-ins.
- Blend for 3-5 minutes.
- Strain through nut bag or mesh strainer.
- Enjoy within a week.
- Save your tigernut pulp for granola!
Tigernut milk is a slightly sweet, nutrient dense, delicious alternative to many of the non-dairy milks out there. It is super easy to make, and especially great for those dealing with food sensitivities, allergies, eczema, autoimmune disease, and other issues that lead to very limited diets. But, let’s be real, tigernut milk is a delicious treat for anyone!
Have you ever had tigernut milk?