Once you go homemade you really never go back. The creaminess and the nutty smooth flavour of a delicious homemade almond milk mixed with some oats and fresh berries is difficult to beat.
Total Time:
10 minutes (+ 12h soak)
Yield:
~800ml
Once you go homemade you really never go back. The creaminess and the nutty smooth flavour of a delicious homemade almond milk mixed with some oats and fresh berries is difficult to beat. This isn't just a milk substitute; it's a functional "pantry staple" that fuels my morning rituals. I started making this years ago to avoid the hidden gums and thickeners in commercial brands. Rich in Vitamin E and magnesium, this milk supports your skin and nervous system from the very first sip.
350g raw almonds, soaked overnight
800ml mineral or filtered water
A pinch of salt
The Soak: Discard the water used for soaking as it contains phytic acid, which inhibits the body's ability to absorb the minerals. The longer the soak (up to 48 hours), the creamier the result.
Strain: Squeeze until the cheesecloth feels dry. Squeezing firmly creates that velvety texture. The dry pulp is "white gold" for your baking, known as almond meal. Store in an airtight container for up to 3 months.
Storage: Keep the almond milk in an airtight glass jar in the fridge for up to 3 days. It will separate naturally; just give it a high-vibe shake before pouring.
Utensils: A fine cheesecloth or nut milk bag is required for this recipe.
Allergens: Contains nuts (Almonds).
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