1/2 cup raw almonds
2 cups filtered water, for soaking
1 1/2 cups water, for the milk
Soaking is optional, however it is thought that soaking may make nuts more easily digested. If you chose to soak, place almonds in a bowl with 2 cups of filtered water. Cover in the fridge overnight to soak (minimum 8 hours). Drain and rinse well. Place almonds and 375ml filtered water into tumbler and secure blades. Lock into motor base and blend for 60 seconds. Pour into a nut milk bag over a bowl (or fine strainer lined with a double layer of muslin), and squeeze out as much liquid as possible. Discard the remaining fibre. Stir salt or sweetener into the milk. Transfer to an airtight container and place in the fridge to chill thoroughly before serving. Store in the fridge and use within 3 days. Shake or stir before serving.
For vanilla nut milk, stir in ¼ teaspoon vanilla bean paste, or a dash of vanilla extract to the milk after straining. For alternative nut milks, substitute almonds for cashews, pistachios, macadamias, or hazelnuts.
Breakfast, Drinks, Snacks, Sweet Treats