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Homemade Almond Milk

Homemade Almond milk

Helen Ridgeway Helen Ridgeway
Does anyone else make their own nut milks? It might seem like a hassle, but the end result is so much tastier than store-bought options. Plus, you know exactly what’s in it, and it saves on recycling those cartons.
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Prep Time 5 minutes
Soak Time 6 hours
Total Time 10 minutes
Course Drinks
Servings 4
Calories 129 kcal

Ingredients
 

  • 80 g almonds (⅔ cup)
  • 1.1 litres filtered water (2 pints)
  • 1 pitted medjool date optional but adds a nice bit of sweetness
  • Pinch salt

Instructions
 

  • Soak the almonds in filtered water for about 6 hours (or ideally overnight).
  • Drain and rinse the almonds. Add to a high powered blender with the other ingredients and blend for about one minute.
  • Strain through your milk bag or a muslin. Keep in the fridge in sterilised bottles

Notes

  • It will last for 4-5 days in the fridge.
  • You can reuse the pulp in crackers or put in smoothies.

Nutrition

Serving: 1gCalories: 129kcalCarbohydrates: 8.7gProtein: 4.3gFat: 9.9g
Keyword almond milk, plant milk
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