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





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.



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