Almond Milk
Learn how to make your own delicious and creamy nut milk in just 3 easy steps. Plus you are in full control of ingredients so no more unnecessary additives and preservatives. You won’t be able to go back to store bought nut milks after you give this a go. You can trust us on this!
Ingredients
- 1L water, plus more for soaking
- 60g raw almonds*
- 1tsp vanilla extract
- 1tsp cinnamon
- Pinch of salt
*You can replace almonds with absolutely any nuts or seeds. For example, hazelnuts, macadamias, coconut, oats, cashews, hemp or any combination of these – there are so many possibilities you could play around with and see what you prefer.
Method
Most nut milks are only 2 or 3% of the actual nuts in the container, which is super low and almost not worth buying. When you make it yourself you get a far creamier and flavour rich milk with more nutrients and at a fraction of the cost.
Try this one out with your blender and see how it goes! Milks made this way usually only keep for 2-3 days in the fridge due to not container all the preservatives, so make as you need it!
- Put your almonds in a cup and soak in two cups of water for 12-24 hrs. This step is optional, but I highly recommend doing this. The soaking process “activates almonds” which removes phytates – making the nutrients in almonds more bioavailable.
- After soaking, drain the almonds and put into a high speed blender along with 1L of water, vanilla extract, cinnamon and a pinch of salt.
- Blend on high for 1 minute until the water is white and opaque.
- Line a strainer with a nut milk bag (you can also use a muslin cloth or cheesecloth) and place it over a bowl. Pour the almond mixture into the strainer and squeeze all the liquid to extract as much almond milk as possible. Keep your freshly made nut milk in a glass bottle or jar in the fridge, it will stay fresh for around 2 days.
- Enjoy! 🙂
TIP: You can keep leftover almond meal in the freezer until you get a big enough amount, then pop it into the oven at around 100C for 5-6 hours until completely dry. This can then be used for any of your low carb baking needs.
