Almond milk is a versatile alternative to cow’s milk which is naturally high magnesium. Learn how simple it is to make it at home.
Previously, I would often buy almond milk in the convenient UHT “Almond Breeze” or “So Good” tetra packs.. but not any more because:
- making your own almond milk really is super simple;
- homemade almond milk is fresh; and
- homemade almond milk does not contain preservatives, flavours or emulsifiers.
Before you start to make your first batch of almond milk, you will need a nut bag (or alternatively, cheesecloth) which you use to strain the almond milk from the pulp.
HANDY TIP – USING THE PULP
After you have strained the almond milk, don’t discard the almond meal pulp. You can use the almond meal pulp to make baked goods… such as these delicious Avocado Brownies.
You can also freeze the pulp and defrost it when you are ready to use it.
- 2 cups raw almonds
- 4 cups filtered water (for soaking)
- ½ teaspoon ground himalayan salt (optional)
- 8 cups filtered water
- Place the almonds into a glass bowl and cover with 4 cups of filtered water.
- Leave the almonds to soak at room temperature for 12 hours.
- Drain the almonds and rinse in water.
- Place the drained almonds, salt and filtered water in a food processor and blend until the water is creamy and there are no more chunky almond pieces. (Depending on the size of your blender, you may need to blend the nuts & water in batches).
- Pour the mixture into a nut bag to strain the almond milk, you will need to squeeze the nut bag to ensure that you have strained as much almond milk as possible.
- Pour the almond milk into a glass container and store in the fridge.
- The almond milk will last approximately 5 days in the fridge.
- Save the leftover almond meal pulp – you can use it to make these fantastic Avocado Brownies. Enjoy x M