Nut milks are a fabulous alternative to dairy from a food intolerance (and ethical) perspective, but they are not equal in terms of protein or calcium content. I can’t give you an accurate estimate of the protein and calcium content of this recipe – as it’s near impossible to work out considering the amount of pulp left over. I’m assuming it is negligible. You’ll see that store-bought plant-based milks are most often fortified with calcium. More on plant-based protein here More on plant-based calcium here