Homemade Almond Milk

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.

Print this Recipe

---

Homemade Almond Milk

---

Total Time:

10 minutes (+ 12h soak)

Yield:

~800ml

Print this Recipe

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.

---

Ingredients

350g raw almonds, soaked overnight

800ml mineral or filtered water

A pinch of salt

Instructions

1. Activate: Soak almonds overnight in cool water with a pinch of salt. The next day, drain and rinse well - discard the soaking water.
2. Blend: Place almonds and 800ml mineral water in a high-speed blender. Process until smooth and creamy.
3. Strain: Pour through a cheesecloth over a bowl. Squeeze firmly until the cheesecloth feels dry.
4. Enjoy: Enjoy immediately with oats, berries, or your morning coffee.
5. Zero-Waste Bonus (Almond Meal): Transfer the leftover pulp in the cheese cloth onto a tray with baking paper and spread out into a thin layer. Bake in a preheated oven at 160ºC for approx. 30min or until dry. Pulse in a processor for homemade, anti-inflammatory almond meal.

Chef's Notes

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).

Recent Posts