Nut milks make a delicious dairy-free alternative and are a great way to get extra protein and energy.
I prepare my homemade almond milk every couple of days. I use it in smoothies, with granola, and in my cappuccino, to name a few. Below I have indicated using a nut bag, however I have a jelly strainer on a stand, which I find very useful as I can leave the milk to extract – without having to hold.
The left over almond meal can be used for baking or to make a vegan cottage cheese.
YOU WILL NEED:
2 x cups almonds
glass jug or bottle
*OPTIONAL: sweetener (1tspn vanilla bean powder, date, cacao powder)
Soak almonds over night in filtered water (just covering). In the morning, strain almonds and re-rinse under filtered water.
Blitz the almonds in a blender with 4 cups of filtered water. You may need to do this is increments, depending on the size of your blender.
Pour the liquid into your nut bag, (ensuring that your bowl is underneath to collect the milk). Squeeze until all the milk is extracted from the almond meal.
If you prefer to sweeten or flavour the milk, add now and re-blitz.
Store in a glass jug in your fridge for up to 3 days.
This quantity will make roughly 1 litre of almond milk.