How to make your own Almond Milk – a few simple steps to a creamy, delicious tasting, no dairy alternative. Almond milk can be used in many recipes whether sweet or savoury and froths up nicely for a mid morning Cappuccino too!
- 600-750 ml filtered water and more for soaking
- 100 g raw organic almonds soaked overnight in water
- 1/2 tsp vanilla powder
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1-2 pitted medjool dates optional
- Drain the almonds from their soaking water, rinse and add to your blender along with the remainder of the ingredients.
- Add the dates – these are optional depending on whether you prefer sweeter tasting milk.
- Blend on high for 1-2 minutes.
- Pour into the nut milk bag or a clean tea towel draped over a large bowl and gently squeeze the bag. I find a twisting action alternating with a squeeze works best.
- Pour into a glass bottle and store in the fridge for 3-4 days.
Give it a good shake before using as it will separate. The left over almond meal can be dried out in a low temperature oven and used for baking. Allergy advice: nuts (almonds)