How to make raw almond milk
Fresh, creamy and delicious, homemade raw almond milk tastes so much better than store bought and makes a great vegan alternative to dairy. Almond milk is easy to make and ready in under 10 minutes.
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Equipment
- High speed blender.
- nut milk bag or muslin cloth.
- Large bowl.
- glass storage jar.
Ingredients
- ½ cup (65g) raw almonds, (pre-soaked overnight.)
- 1 pitted date.
- 2 cups (500ml) filtered or bottled still water, (not tap water.)
Instructions
- Discard the soak water and rinse the almonds. Now add them to your blender with filtered water and a pitted date. Blend until smooth.
- Strain the liquid through your nut milk bag or muslin cloth into the bowl. Squeeze as much liquid out of the bag as possible (I love this bit) into the bowl leaving the pulp at the bottom of the bag/cloth as dry as you can.
- Pour your fresh raw almond milk into a sealable container and store in the fridge for up to 3 days.
Notes
This recipe can easily be doubled to produce a larger quantity.
For a creamy, stronger tasting almond milk you just use less water before blending.
You’ll notice that as the almond milk settles there is some separation. This is normal. Just stir the milk before using.
By popping the skins off the soaked almonds before blending you’ll get a whiter, creamier almond milk.
It’s quite common to add a pinch of sea salt or pink himalayan salt to the blender. I prefer the taste without salt which is why I don’t include it in my recipe.
Try different flavours by adding a pinch of cinnamon or a few drops of vanilla essence.
Tried this recipe?Please let me know in the comments below