Almond milk is a fantastic replacement for cow’s milk if you are dairy-free. It’s rich in nutrients, particularly minerals such as zinc and magnesium, and has a great texture and mouthfeel. It’s not as fatty as coconut milk, nor as strong, which makes it great for cooking too.
Unfortunately many of the prepared almond milks that you buy at the supermarket are full of additives such as canola oil, sugar, artificial sweeteners and preservatives, which eliminates any goodness that it may have originally held.
It’s really quick and easy to whiz up at home, so check out the video below and give it a go!
- 3 cups almonds
- Soak almonds in water overnight, changing the water every couple of hours.
- Rinse and drain the almonds a couple of times until the water runs clear.
- Measure how many cups of almonds you have (they will have increased in size overnight from the soaking)
- Place the almonds into a blender or food processor, with water in the ratio of 1 part almonds to 2 parts water (ie if you have 3.5 cups of almonds, you'll need 7 cups of water). Depending on the capacity of your blender/food processor, you may need to do it in batches.
- Process/blend for 1-2 minutes until it looks very milky and the almonds are finely ground.
- Strain the mixture through cheesecloth or a nut milk bag (available from health food stores).
- Store in a covered bottle in the fridge for 4-5 days.