With so many people avoiding animal milks it great to have a really good alternative. You can use almond milk in smoothies, to make ice creams, with granola or on porridge It’s great slightly warmed for bedtime as it is high in calcium and magnesium both calming minerals!
Almonds are not inexpensive. However if you manage to find a good source then buy in bulk and keep them in the fridge so that their precious oil don’t spoil. I believe making this milk regularly is worth the cost and a little bit of fuss.
Prep time: Soaking overnight. The blending and straining time – 20 – 30 minutes
- 200 gms/ 7 oz of fresh almonds raw un-blanched
- Water for soaking
- Fresh water for making the milk/cream
- Cover the almonds with plenty of water (they will expand) and leave to soak overnight.
- Throw the water away in the morning – this is important as it contains residues that are understood to reduce your ability to absorb the rich minerals in the ‘milk’. This is why you soak them.
- Put the almonds in a powerful blender and add enough fresh filtered water (see below)
- For a ‘cream’ consistency add enough water to cover the almonds in the blender plus a little more about an inch more.
- For a thinner ‘milk’ add more water after blending.
- Strain the blended almonds through a muslin lining a sieve or a purpose made nut milk bag. This can take around 30 – 40 minutes.
- Squeeze the almonds to get all the milk out.
- Water down further if required.
- Keep in the fridge in a sealed jar for up to 3 days. A ‘Kilner’ jar works well
- If you want more sweetness or flavour add the agave and vanilla to taste.