Making homemade almond milk is actually really simple and fun. This deliciously creamy alternative to dairy milk is suitable to use in place of milk for drinking, on cereals, in porridge, smoothie, tea or coffee.
- 1 cup (200g) of whole almonds, soaked overnight, rinsed well
- 4 cups of filtered water pinch of salt (Himalayan or Celtic)
- 2 pitted dates, drizzle of honey or vanilla paste
- bowl, metal strainer and cheesecloth (available in health food stores or Lakeland)
Soak almonds overnight in filtered water. Rinse well. Put all ingredients into a blender and blitz for couple of minutes until you end up with a creamy liquid. Place cheesecloth over a metal strainer set over a bowl and pour the almond milk through the strainer into the bowl. You might have to do this part in batches. Use a spoon or spatula to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth. Once most of the milk has passed through the strainer, gather up the cheesecloth and gently squeeze it to remove excess liquid. You’ll be left with really fine almond meal inside the cheesecloth. You can dry it out in a very low oven and use it in place of almond flour in baking recipes, alternatively you can add it into your porridge, smoothie or yoghurt.
The almond milk will keep in the fridge for 3-4 days. You can also experiment with using other nuts such as hazelnuts, coconut or cashews.
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