Almond milk is a staple food in my recipes and in my fridge, and although buying processed almond milk is convenient, it is often packed full of sugar and other unnecessary additives. Simple solution: make your own. This is one thing I learnt from Katie’s seminar (Thrive Health & Wellbeing), it is easy, tasty and much healthier and fresher than any store bought alternative. You do need to be a little bit prepared in advance and soak the almonds overnight, but then you can whip it together quite quickly and it will keep in the fridge for about 3 days (trust me it will be gone before then). It is perfect to use as a dairy alternative in cooking, making healthy hot chocolates, smoothies and with your granola or porridge.
Homemade Almond Milk
- 1 cup almonds, soaked (activated) overnight in filtered water
- 4 cups filtered water
- Pinch vanilla beans/vanilla bean powder
- 4 organic dates (optional for sweetness)
- A nut milk/muslin bag
1. Drain water off soaked almonds and place in blender with 4 cups of water, vanilla bean powder and dates if desired.
2. Blend until well processed and almonds have been crushed.
3. Place muslin cloth/nut milk bag over a wide bowl and slowly pour the blended milk through, allowing it to strain before pouring more on. Towards the end, bring the corners of the cloth up around the almond pulp and squeeze to extract the last of the liquid.
4. Place the pulp in the cloth into an airtight container, as this is now your very own almond meal! Store in fridge. Pour the strained almond milk into a jug and cover. Store in fridge also. It should last for about 4 days and is perfect in baking, in muesli or porridge, or in smoothies.
For other great homemade nut milk recipes, including brazil nut, pecan nut and macadamia nut milk, check out this Food Matters post! Food Matters recipe book also has a homemade coconut milk recipe.
What’s your favourite dairy-free milk?
Keep healthy, Erica xx