Almond milk has been used for years as a substitute for dairy milk. It is easy to buy ready made but home made tastes seriously better – so fresh, creamy and delicious. It’s also free from the stabilisers, sweeteners and emulsifiers found in most shop bought brands. It’s a great option for anyone with a dairy allergy or intolerance or for vegans.
Homemade almond milk is also nutrient dense because it’s raw and unpasteurised. It’s low in fat but high in energy, protein and beneficial fats. It contains minerals such as calcium, iron, magnesium and zinc as well as vitamins such as vitamin C, B6, thiamine, riboflavin, niacin, folate and E.
Because it is raw it only lasts 2 to 3 days refrigerated so I recommend making it in small batches. It’s pretty easy to make – the only equipment required is a blender (I use my Nutri Bullet), muslin or nut bag to separate the milk from the meal and a glass storage container.
200g raw almonds, preferably organic with shells (you can use other nuts e.g. hazelnuts)
400 ml filtered water plus more for soaking
- Soak the almonds in water for 24 to 48 hours.
- Drain and rinse the almonds under cool running water.
- You may like to remove the skins by squeezing each nut between your thumb and forefinger. I left the skins on.
- Blend the almonds with 400ml water for 2-3 minutes. This will form a whitish, thick paste.
- Strain the almond paste into a measuring jug by pouring into a nut bag and squeezing the nut meal hard to extract the liquid. You may also use muslin or cheesecloth. You should be left with approximately 400ml almond milk.
- Taste the almond milk and dilute, add salt, sweeten or flavour as you wish.
- Refrigerate in a glass jar or bottle and use within 2-3 days.
The leftover almond meal can be added to oatmeal, smoothies and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven 100C for approximately 1.5 hours to dry it out in order to store. I store mine in a glass jar – it will keep for up to six months refrigerated or several months frozen.