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.
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