A great alternative to dairy, almond milk contains more vitamins and minerals than soy milk or rice milk. No need buy it in the shops though – here is everything you need to know about producing your own batch at home! Visit recipe page.
- Nut milk bag / cheese cloth (available on Amazon.com and in some health food stores).
- 1 cup raw almonds, preferably organic
- 4 cups of filtered water (if you like it a bit thinner like me)
- Sweeteners like honey, stevia or dates (maybe some vanilla or cinnamon if you like)
- Soak the almonds for a minimum of 4 hours. Best is to leave them soaking overnight. Place the almonds in a bowl and cover them with water. They will expand as they absorb some of the water.
- Drain and rinse the almonds. Drain the almonds from the soaking water and rinse well under cold running water.
- Place the almonds and filtered water in the blender.
- Blend at highest speed. Blend until the almonds are finely blended and the water becomes white.
- Strain the almonds. Use a nut milk bag or cheese cloth to strain the almond milk. Squeeze and press gently with clean hands to extract as much almond milk as possible.
- Sweeten to taste. Add your preferred sweetener to make your almond milk sweeter (and add cinnamon or vanilla) .
- Keep it in the fridge. Store the almond milk in a sealed bottle in the fridge for up to three days.
Don’t be surprised if the milk separates while in the fridge, this is normal. Just give it a good shake before you pour. Vesela Savova lives in Luxembourg, practices yoga, and loves juicing. She is also a certified Diet and Nutrition Advisor and the founder of GoGusto cold-pressed juices. Her blog contains a variety of topics including diet and nutrition and general tips to a healthier lifestyle through nutrition, focusing on how to achieve this lifestyle in Luxembourg.
Featured image: Cherry Blueberry - this image has been cropped.