Making almond milk is very easy and so delicious.  You only need a high-speed blender, a cheesecloth or a nut milk bag.

If you use soy milk, rice or almond milk in the box, you will never go back to using them again after tasting homemade almond milk.  Nut milk is rich in protein and, depending on your choice of nuts and seeds, is also high in vitamins and minerals.

I prefer using just almonds, as their qualities are less heating than most other nuts and seeds.  Almonds have a warming nature and sweet flavour. Almonds are 20% protein and are rich in Vitamin E and magnesium and contain calcium, iron, phosphorus, potassium and zinc.

You can use almond milk anywhere you use regular milk.  I use it in my porridge in the morning, making chai tea and smoothies.  It is also great served warmed with a bit of maple syrup, cinnamon and a few drops of vanilla essence.
almond milk

makes 1-litre

ingredients 

1 cup raw almonds

3 – 4 cups filtered water

pre-soak 

  1. Soak the almonds overnight, drain and rinse well.

preparation

  1. Place the nuts into an upright blender, pour in water, blend on high until the nuts are completely broken down.
  2. Pour your milk into a nut milk bag or a cheesecloth and squeeze out as much of the milk as possible.  I sometimes blend in a few dates and add a few drops of vanilla essence for sweeter milk.

The milk keeps for about 3 – 5 days in an air-tight jar in the refrigerator.

tips

  • When making nut milk, it is essential to soak the nuts or seeds overnight. I always have a batch of already soaked and drained almonds in the freezer for instant nut milk.
  • You can save the nut pulp to replace flour when you bake or add it to your morning porridge or use in a savoury hummus.

Shared goodness from Stacey