Almond milk

Homemade Almond Milk

Makes: ~3 cups | Total Time: 12 hours (includes soaking) | Prep Time: 5 minutes

Ingredients

• 1 cup raw almonds

• 3 cups water

• A dash of vanilla essence (optional)

• A pinch of salt

Directions

1. Soak: Combine all ingredients in a jug or bowl and leave to soak overnight (8–12 hours).

2. Blend: In the morning, pour the soaked almonds and liquid into a blender. Blend on high for 1–2 minutes until smooth.

3. Strain: Pour the blended mixture through a fine mesh sieve, nut milk bag, or muslin cloth into a clean bottle or jar.

4. Store: Keep in the fridge for up to 4–5 days. Shake well before each use.

Notes

• The leftover almond pulp can be used in baking — it adds great flavour and moisture to brownies, muffins, or porridge.

• For a sweeter milk, add a date or a drizzle of maple syrup before blending.

• Use in smoothies, coffee, porridge, or baking.

Acknowledgment

Adapted from Real Food Chef by Dr. Libby Weaver — a major inspiration in my nutrition journey.