Homemade Almond Milk
Rich, creamy, delicious and perfect for all your recipes, this homemade almond milk is ridiculously easy to make.
Ingredients
- 1 cup almonds
- Salt to taste
Instructions
- Soak the almonds overnight at room temperature or in the refrigerator.
- Drain and transfer the almonds to your blender jar. Add a pinch of salt.
- Blitz for 5-10 minutes, pausing occasionally, until you get a smooth and creamy consistency.
- Use a nut bag or a muslin cloth to strain the milk and separate the milk solids from the almond milk.
- Make sure all of the liquid has drained, and you're left with dry, crumbly almond meal.
- Use the milk directly or store for later.
Notes
- Don't have a nut milk bag? Use a fine mesh sieve (one that has been sterilized or is new and super clean) to remove the grainy bits and get that perfectly smooth and creamy almond milk.
- Use up the leftover almond solids to make your own almond flour. Simply bake it in the oven at the lowest temperature until it is dry and free of any moisture, blitz it again if needed, and you've got your own almond flour to use.
- For a bit of sweetness, you can also add a couple of whole dates or a tablespoon of date puree while blending the almonds.
- The amount of time it takes to blend the almonds depends on how powerful your blender is. In general, it can take 5-10 minutes to get that creamy almond milk you're looking for.
Nutrition
Calories: 207kcalCarbohydrates: 8gProtein: 8gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.01gSodium: 0.4mgPotassium: 262mgFiber: 4gSugar: 2gVitamin A: 0.4IUCalcium: 96mgIron: 1mg
Tried this recipe?Share a photo of what you made on Instagram and tag us @cookinuplife or hashtag it #cookinuplife