1 cup of raw almonds. Soak overnight for 6-8 hours (or up to max 48 hours until they even sprout as this activates good enzymes).

Discard water and rinse in warm water and remove skin (not compulsory but desirable)

Blend all nuts in a blender with about 3 cups of water (adjust water quantity over time to suit your desired thickness).

If you wish to strain out the pulp use some Muslin cloth or appropriate strainer (cheesecloth, nut milk bag or strainer). Pulp can be used in many ways for nice biscuits or in other dishes. If using almond milk in other recipes you may not need to strain at all, but add back into blender ingredients for the new recipe.

For a slightly sweeter milk, add a couple of pitted dates to the blender and add 1/2 tsp of vanilla extract. You could also try cacao powder.

 

 

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