It is super easy to make your own almond milk with a little forward planning. Loaded with minerals, vitamin E, calcium, magnesium and potassium – this dairy free milk also tastes delicious.
To make you will need 1.5 cups of raw almonds and a straining bag. (Most people used blanched almonds but I don’t worry as you strain it all at the end anyway).
Soak the almonds in water to soften – overnight is best but at least 4 hours.
Strain the water from the almonds and place in blender with 1 cup of water.
Blend until they become a smooth paste (this doesn’t take long at all). Don’t worry too much about the appearance at this stage. This is particularly unattractive as the almonds weren’t blanched.
Add another 3 cups of water and blend again until smooth and frothy.
Now you can, if you wish, add something to sweeten the milk and give another blitz (i.e a couple of dates, cinnamon, honey, syrup or vanilla). I personally sweeten mine when I wish to drink but leave unsweetened in the fridge so I can cook savoury sauces with it.
Strain (I use a jam straining bag). You can (just) see the skins are retained in the bag.
Store the milk in the fridge until you want to use. I freeze some too (remember not to overfill containers as will explained a little when frozen).