The Easiest Almond Milk Recipe

Whether you’re vegan, dairy intolerant, or just fancy something a little bit different, nut milks are a delicious alternative to cow’s milk.

You might not think it, but nut milks are super easy to make and are incredibly versatile – we love it in our porridge, tea, smoothies, curries..we’re nuts for it.

To make your own almond milk at home, all you need is water, a blender and a cup of nuts. We told you this was easy.

It’s also worth mentioning that almonds and many other nut milks naturally separate – this is nothing to worry about, just give your milk a good shake before you use them and voila!

Step By Step: The Easiest Almond Milk Recipe

Place the blanched almonds in a bowl full of tap water, and leave to soak overnight.

 Remove the almonds from the soaking water (discard soaking water) and place the soaked almonds in your blender or food processor.

Add a pinch of sea salt and half of the room temperature water (2 cups)

Add the rest of the water (and any sweetening ingredients if you are using them) and blitz for another 2-3 mins until you have a smooth and creamy liquid.

Blend on a high setting for 1 – 2 mins.

Add the rest of the water (and any sweetening ingredients if you are using them) and blitz for another 2-3 mins until you have a smooth and creamy liquid.

Set up your muslin cloth over a fine sieve, all set on top of a bowl.

Pour the almond milk and pulp into the muslin, let the liquid pass through into the bowl.

Pick up the muslin carefully (making sure none of the leftover milk or pulp escapes), close, twist and strain any remaining milk out of the bottom of the muslin and into the bowl.

Transfer your milk into a jug and chill before use.

Homemade Almond Milk

Ingredients

• 200g blanched almonds
• 800ml water
• Pinch of sea salt

Instructions:

1. Place the blanched almonds in a bowl full of tap water, and leave to soak overnight.
2. Remove the almonds from the soaking water (discard soaking water) and place the soaked almonds in your blender or food processor.
3. Add a pinch of sea salt and half of the room temperature water (2 cups)
4. Blend on a high setting for 1 – 2 mins.
5. Add the rest of the water (and any sweetening ingredients if you are using them) and blitz for another 2-3 mins until you have a smooth and creamy liquid.
6. Set up your muslin cloth over a fine sieve, all set on top of a bowl. Pour the almond milk and pulp into the muslin, let the liquid pass through into the bowl. Pick up the muslin carefully (making sure none of the leftover milk or pulp escapes), close, twist and strain any remaining milk out of the bottom of the muslin and into the bowl.
7. Transfer your milk into a jug and chill before use.