Homemade Raw Almond Milk

Soy FreeMeal Type: BreakfastGluten freePaleoDairy freeVegan

13 Apr

DAIRY FREE II GLUTEN FREE II VEGAN II PALEO II SOY 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

how is almond milk made by by kam sokhi allergy chef

almond nut milk recipe by kam sokhi allergy chef

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

almond milk homemade by kam sokhi allergy chef

milk made from nuts by kam sokhi allergy chef

almond milk healthy by kam sokhi allergy chef

homemade almond milk by kam sokhi allergy chef

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.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements. Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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