Homemade Almond Milk
Recipe for 4 cups (1 liter) of almond milk.
Servings: 4 people
- 4 cups water - 1 liter
- 1¼ cups whole almonds - 200 g
- 1 pinch salt
Soak the almonds in water overnight.
Drain and rinse the almonds and put them in the jug of your blender, along with the water, and the salt.
Blend on high speed for a minute or two.
Strain over a bowl with a nut milk bag or a cheese cloth. Squeeze thoroughly.
Pour the milk in an airtight container and store in the fridge for up to 5 days. Shake before use.
The almond pulp can be used for other preparations, see notes.
Homemade nut milk is easy to make and healthier than store-bought plant-based milk, as it contains no additives or preservatives. Therefore, make small quantities at a time, you’ll only be able to keep it for up to five days in the fridge.
This is a recipe for basic unsweetened milk. You can add vanilla extract, sugar, maple syrup, or cocoa powder for example.
Almond pulp can be used in pretty much any recipe requiring almond meal. I wouldn’t use it for macarons though, as they are so delicate.
Use in crumble, pesto, cookies, or these gluten and dairy free Mini Raspberry and Almond Tarts.
Calories are per 1 cup.