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ALMOND NUT MILK
Manufactured plant-based brands offer convenience, quality, and selection. To the consumer, these features often outweigh the addition of emulsifiers, salt, or sweeteners. If you have the time, making dairy-free milk from scratch guarantees the end product is additive-free and made to your desired flavor profile and consistency.
Almond milk has a light consistency, is slightly nutty, and has a mild sweet flavor. Easy to make, with simple ingredients: almonds, water, and time.
INGREDIENTS
1 cup/250 ml whole almonds soaked in 2 cup/500 ml water
3-4 cups/700-1000 ml water to blend
Note: for a thicker consistency, reduce the amount of water
METHOD
Soak whole almonds in water overnight. Strain and rinse. I recommend using a high-powered blender for creamier results. Add almonds to blender bowl and add 1 cup/250 ml of water at a time, up to 3-4 cups/700-1000 ml, depending on desired consistency. Process on high until mixture is smooth.
Strain processed almonds through cheesecloth or a fine mesh sieve, and squeeze out any excess liquid from the pulp. I suggest you save the pulp for smoothies, granola, or baked goods. Pour almond milk into an airtight container and refrigerate for up to one week.
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