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Creamy Almond Milk

Posted by Elizabeth Scott on
Creamy Almond Milk

This Almond Milk is super delicious, and a perfect zero waste addition to your refrigerator. Once you start making your own nut milks, you'll never look back.

In place of Almonds in this recipe, feel free to use what you like - you could use hemp seeds, pumpkin seeds, macadamia nuts and hazelnuts or walnuts.

You will need the following equipment:

1x High Powered Blender

I recommend something like a Vitamix, or similar.

1x Nut Milk Bag

If you don't have a nut milk bag - I recommend buying the ones from rethink, these are made out of organic cotton and the packaging is cardboard. You can find these here.

Bottles For Storing Your Milk

And the following ingredients:

1c Almonds (or other nut or seed)

3c Water

1tsp liquid sunflower lecithin

1tsp Vanilla extract with seeds

1 Pinch Himalayan pink salt

Method:

Begin by soaking the nuts over night, this will make your milk extra creamy.

Note: if you are using seeds do not soak these as they will break down easy enough in the blender without soaking.

Rinse the nuts, and then blend with the water in your blender for approximately 1 minute until the mix looks milky. This time will be shorter when using seeds as the seeds will break down quicker.

Pour the mix through a nut milk bag and into a bowl or jug. Squeeze the bag so that all of the liquid has passed through. Freeze the left over nut pulp/ meal, which can later be used in a bliss ball recipe, or in my delicious Flourless Chocolate Cake.

Rinse the blender, then pour the strained milk back into the blender and add the final three ingredients.

Blend for a further 30 seconds, then pour into storage bottles.

Store in the refrigerator for up to four days.

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