Ingredients
1 cup raw almonds
(170g), plus water to cover for soaking
4 cups water
(1L)
Allergy Advice
Contains Nuts
Equipment
- 1 blender
- 1 bowl
- 1 cling film
- 1 fine mesh sieve or muslin
- 1 large bowl
- 1 spoon
- 1 clean glass jar
Instructions
- Cover almonds with water to soak. Cover the bowl with cling film and refrigerate at least overnight (but preferably a day or even two).
- Drain and rinse the almonds.
- Add the almonds to a blender along with the 4 cups of water. Use the chop setting first and then the whisk or milkshake setting to finish off. Blend really well.
- Put a fine mesh sieve or piece of muslin over a large bowl and pour over the nut milk, squeeze or press with the back of a spoon until as much of the milk as possible is strained through.
- Transfer the milk to a clean glass jar and store in the fridge for up to three days.
Notes
Tip
After the almonds are soaked, you’ll notice the water is quite clogged up and discoloured with almond skin; and that the almonds are swollen up and really plump looking. This means their enzymes have now been activated.
Tip
You can use the almond meal in cakes, smoothies and other recipes so don't throw it away.
Variation
Sweeten the milk with maple syrup, dates, honey or brown rice syrup.
Variation
Flavour with vanilla or spices if you like.
Storage
Transfer the milk to a clean glass jar and store in the fridge for up to three days. Use as you would ordinary milk.
