Easy homemade almond milk made in less than 5 minutes. This almond milk is creamy, delicious, and you can make it as sweet as you wish. Perfect for breakfast, cooking, baking or to drink as a cold drink.
- 1/2 cup (70 grams) raw almonds (soaked overnight in cool water or 4 hours in hot water)
- 2 1/2 cups (600 ml) water (less to thicken, more to thin)
- pinch sea salt
2 pitted Medjool dates dates (or other sweetener of choice /omit for unsweetened almond milk)
1 tsp vanilla extract (omit for plain almond milk)
- Drain the soaked almonds and discard the water.
Add the soaked almonds, water, salt, and optional ingredients to a high-speed blender. Blend until smooth and creamy. Keep blending for about 2 minutes.
- Place a nut milk bag in a bowl and pour the milk in the nut milk bag. Squeeze until all liquid is extracted, and you are left with only dry almond pulp in the nut milk bag.
- Save the pulp for baked goods or porridges.
- Pour the milk into a jar or bottle and cover. Keep in the fridge for about 4 days. Shake before using.
- The leftover almond meal can be added to oatmeal, smoothies as it is. Or you can put them into a date for a delicious snack. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months. Or what about adding it into icecream as a cookie dough?
- Or you could make almond cheese by blending the almond pulp in a blender with some lemon juice, Celtic sea salt, pepper, coconut oil or olive oil and some fresh herbs
- Or just crumble it over a salad. The possibilities are endless.
Keywords: almond milk