While the convenience of good quality store bought almond milk means I buy a bottle most weeks, I love making my own from scratch.
The taste difference is dramatic - you will find your homemade almond milk to be infinitely more creamy.
What's more is you can alter the sweetness and thickness to suit your own preferences. Add more or less water and omit sweeteners at your choosing.
You should play around with flavoured milks too. You can easily make chocolate milk by adding a couple of tablespoons of cacao powder and maple syrup or making espresso milk by adding a shot of coffee, some extra dates and vanilla.
Let us know your favourite combos in the comments below :)
How To: Make Almond Milk
- 1 cup raw almonds (or any other nuts - cashews also work really well)
- 3 cups filtered water
- 1/2 tsp salt
- 2 medjool dates or 1 tbsp maple (optional: omit if you will be using the milk in savoury recipes)
- 1 nut milk bag or a small piece of muslin (aka cheese cloth: can be bought very cheaply from your local fabric store)
Takes , makes 750ml.
- Soak the nuts in a bowl of water for 6 hours or over night (make sure all the nuts are completely submerged)
- Discard the soaking water and wash and drain the nuts
- Add soaked nuts with the filtered water (and sweetener if using) to a high strength food processor or blender and blend until very smooth
- Drape the nut milk bag or muslin over a deep bowl or jug and carefully pour over the nut mixture
- Allow most of the water to run through then grab the edges of the cloth and fold up to contain all the pulp. Gently squeeze the bag to remove as much of the liquid as possible
- Don't through your pulp away - use in baked good instead of almond meal or try out my Cauliflower Burgers (click to see recipe)
- Store your almond milk in a sealed jar or container in the fridge for up to 5 days