Almond Milk final

Almond Milk

Makes 1.5 litres

 

1 cup of almonds

2-4 cups of filtered water

Sea salt

Cheese Cloth or fine strainer

Jug/Bottle

 

 

 

Soak the almonds overnight in filtered water with a pinch of salt. Ensure the water covers the almonds to allow for swelling.

 

Strain the almonds of water and rinse.

 

Place almonds in a blender with 2-4 cups of water (add less water if you want the almond milk to be creamier).

 

Pour the almond milk through the cheesecloth or strainer, and into your jug/bottle. Try to squeeze as much of the milk out of the almond pulp as you can.

 

Cover the jug, or add the bottle cap and refrigerate. Consume within 3-4 days.

 

 

Notes: Don’t throw out the pulp! Keep it to make almond cookies, to blend through smoothies or use as a raw cake base – try our Cocoa, Date and Coconut balls recipe.

 

Tip: For extra flavour use dates, cinnamon, saffron, cocoa or even cardamom to flavour your almond milk. Process these ingredients through the blender after the milk has been strained.

 

 

You might also like:

Raw and Vegan Eating Guide

Combi Coffee

Salted Cocoa Banana Shake with Wattleseed

 

 
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