For anyone who is lactose intolerant, dairy intolerant, or would just like a similarly textured alternative to regular milk, almond milk is a great substitute.
Although almond milk is becoming more widely available in stores, making your own fresh almond milk is super simple and will often result in a richer, creamier end product.
What you’ll need
– 1 cup raw almonds (unsalted, unroasted)
– 2 cups water
– Pinch of sea salt
– 1/2 or 1 tspn vanilla extract (optional)
Activating your almonds
This is an optional step, but is supposed to make the nutrients easier for your body to absorb. It simply involves soaking the almonds in room temperature water for 10-12 hours before using them. It’s easiest if you just leave them to soak overnight, then rinse the almonds and drain the water once they are done.
Removing the skins
Also an optional step, pour boiling water over almonds and let them soak in it for 5 minutes, drain then peel. Removing the skins results in a paler, less bitter almond milk.
How to make almond milk
Take your raw almonds, salt and vanilla extract, and blend them in a blender or food processor with the 2 cups of water until you get a finely ground almond meal.
Strain the mixture through the centre of a piece of muslin or a nut milk bag, and use the cloth to wrap and squeeze the remaining pulp out with your hands to drain all the liquid from it. Alternatively you could also use a fine sieve. Your final almond milk should contain no bits of pulp; if it does, run through the straining process again.
How to store your almond milk
Keep chilled in the refrigerator for 2-3 days.
Image / FreeDigitalPhotos.net – Praisaeng