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Almond Milk
Prep Time:
10 Minutes (plus overnight soaking)
Cook Time:
0 Minutes
Serves:
Makes about 1 litre
Level:
Beginner
About the Recipe
Once you have tasted this velvety homemade almond milk you will never want the shop-bought variety again.
Ingredients
2 cups almonds, washed and soaked overnight
4 cups water
2–3 pitted dates or 1 tbsp maple syrup
1 vanilla bean or 1 tsp vanilla extract
1 pinch sea salt
Preparation
Step 1
Drain the almonds, then tip them into a blender with the remaining ingredients. Blend thoroughly.
Step 2
Strain off the pulp through a nut milk bag or muslin-lined sieve.
Step 3
If the drink is a little too thick, just add some water and blend again.
Soaking the almonds overnight improves their flavour and texture and makes the nutrients easier to digest and absorb, making this a great alternative calcium source to dairy milk. Almonds contain both calcium and magnesium (needed for better calcium absorption), plus antioxidant flavonoids, potassium, iron, zinc, vitamins C and E and protein.