Home-made Almond Milk

First of all, Im sure you want to know why you should spend your precious time and energy making nut milk at home when it is so readily available at the supermarket? To read more about what else could be hiding in your store-bought plant-based milk have a look at Understanding The Label On Plant-Based Milks


Convinced? If so, read on.




Why make your own nut-milk? The bottom line


  • It's cheaper to make your own. Commercial nut milks may only contain small amounts of the nut and a large amount of water or rice milk, sugars, and other additives. This saves the manufacturer money but leaves you with expensive watery, often sugary, nothingness.


  • You know the ingredients are safe because you made it. Home-made = REAL FOOD.


  • You will reduce waste. No more cartons, and you can also use the pulp of your nut, seed, or oat for baking.


Making your own plant-based milk at home is quick, easy, kinder to the planet, and to your own health too. This recipe uses almonds but you can use any nut you prefer or even hemp or sunflower seeds, oats, or a combination.




Ingredients and equipment


1/2 cup raw almonds (I buy broken organic almonds from here because they're cheaper than whole, perfect looking ones and pesticide-free)

1 cup filtered water

pinch rock salt

pinch ground cinnamon

Nut milk bag or muslin cloth

Blender or bullet



Method


  1. If you have time soak almonds in water overnight or for 30 minutes until plump. This will make a creamier product.

  2. Add almonds, salt, cinnamon, and water to a blender. Blend until smooth (about 30 seconds).

  3. Strain liquid through the nut milk bag or folded muslin cloth into a large bowl, squeezing until the pulp is relatively dry.

  4. Store milk in an airtight jar or bottle for up to 1 week. It is normal for the liquid to separate, simply shake before use.



A Little Extra: Iced Matcha with Almond Milk





Once you've made your fresh almond milk you can then use it in a range of things, from porridge to hot cacao, matcha, smoothies, or baking. See below a video of how nutritionist Anushka Malcolm and I turned fresh almond milk into a delicious, milky, Iced matcha. Why matcha you say? Click here for more info on matcha and other fun coffee alternatives.







We acknowledge the Traditional Owners of the country on which we work and live, the Peramangk people. We pay our respects to their Elders past, present, and emerging.

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