Homemade Almond Milk (Vegan, Gluten-Free)
DAIRY FREE II GLUTEN FREE II VEGAN II PALEO II SOY FREE II EGG FREE II FISH FREE II SHELLFISH FREE II NIGHTSHADE FREE
Homemade nut milks are so much easier to make than you think, far cheaper and tastier. I’m a huge fan of rude health milks however I’m a bigger fan of making my own milk with 3 ingredients. Almonds, water and a pinch of sea salt. That’s it!! No faff no rubbish ingredients either.
This is so deliciously creamy, doesn’t split or curdle in hot drinks and will keep in the fridge for up to 5 days. I think most of the dairy free milks on the market are utter rubbish, loaded with sugars and chemicals and are so thin they split in hot drinks and are as useful as a chocolate teapot! I mean why bother!!!
Some commercially made almond milk may contain only 2 percent almonds, it offers very little in the way of protein and nutrients. Once you have made this yourself you won’t be buying store bought milks again I promise you! Its so delicious!
Nut milks are basically made by soaking nuts overnight in water and blending with water. That’s literally all you have to do!
I soaked my almonds for 3 days, mainly because I was too busy to finish this recipe for you however the milk is creamier if you allow it to soak for longer. I kept the same water, I didn’t drain and refresh.
Soaking raw nuts before making nut milk is important for activating enzymes and making the nutrients contained within the nut or seed easier to absorb.
Ingredients
Almonds
Almonds are high in healthy monounsaturated fats, fiber, protein and various important nutrients. If you don’t fancy almonds feel free to use hazelnuts, brazil nuts, pecans, macadamia, walnuts.
Muslin cloths
To strain the nut milk I used a muslin cloth, or you can use a nut milk bag.
What to do with the left over pulp?
Don’t throw away all the goodness, I use the pulp and add to flapjacks or use it in bliss balls, here are some super creative recipes.
Makes nearly 1 pint milk - 10 mins prep time
Step by Step
Recipe
100 g almonds
400 ml filtered water
Pinch sea salt/ Himalayan pink salt
Method
Soak the almonds in water enough to cover by 2 inches overnight or longer ( see notes).
Once soaked rinse and drain then add to your blender or Nutri bullet with 400 ml of water and blitz for a few seconds till smooth.
Pour the mixture into a muslin-lined sieve over a jug and allow it to drip through. Stir the mixture gently with a spoon to speed up the process.
When most of the liquid has gone through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk.
To store leave in the fridge in a jar or jug for up to 5 days.Because this milk doesn’t contain emulsifiers the milk will separate in the fridge, but not to worry just ensure you shake it before use as you would regular milk.
Variations
You could add dates, cacao powder, vanilla, and strawberries to this recipe to make flavoured milk. Or use different nuts like hazelnuts, brazil nuts, pecans, macadamia, and walnuts.
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