Almond milk is a great, gluten-, dairy- and lactose-free alternative to cow’s milk.
You can buy it ready-made at the shops but it’s not hard to make at home. Moreover, this way, you know exactly what goes into it, which with this recipe is simply almonds and filtered water.
Begin this recipe by soaking the almonds for four to eight hours. This helps to soften the skins for easy removal if you wish; I often leave the skins on and sieve the almond milk a few times instead. Soaking almonds also makes the almonds release an enzyme that makes the almonds easier to digest.
Almond milk works really well in smoothies, cereals and porridges but can also be used in almond flavoured biscuits and cakes.
This recipe will keep in the fridge, covered, for three to four days so you can make up bigger batches in advance. Simply shake the milk gently before serving to disperse any sediment that may have settled.
- 1 cup raw almonds
- 1 cup filtered water plus 1 litre more
- Soak raw almonds in one cup filtered water for 4-8 hours.
- At this point you can skin the almonds if you wish, or leave the skins on.
- Drain the almonds of the water and then add to blender.
- Add one litre water (1000mls) and then blend for one to two minutes.
- Strain almond milk through sieve into large jug capable of holding 700-900 mls liquid.
- Repeat one to two times until there are no traces of almond skin left in the milk.
- Use as desired. Cover and store remaining milk in the fridge for three to four days.