Summary
If you are dairy-free (by choice or necessity), making your own almond milk is a great way to save money and avoid the nasty ingredients that are added to most store bought almond milk versions. As a bonus, it will taste better, its super fresh and you can use the leftover almond pulp to make almond flour (just dehydrate it) or for use in recipes like pancakes, cookies, bliss balls, smoothies, chia puddings and more.
Ingredients
Instructions
Add the almonds to a glass container or bowl. Soak the almonds in filtered water (enough to cover the almonds) with a pinch of Changing Habits Seaweed Salt and place in the fridge to soak overnight.
In the morning rinse the almonds in fresh water.
Add all chosen ingredients to a quality, high speed blender or thermomix and blend until combined, smooth and lump free.
Pour the almond milk through a nut bag or cheese cloth so you can collect the liquid. Don't throw away the almond pulp, use that in smoothies, chia puddings, homemade muesli, pancakes, cookies etc.
Store the almond milk in a glass jar in the fridge. Will keep up to 4 days.
Nutritional information
Notes
Ingredients
Directions
Add the almonds to a glass container or bowl. Soak the almonds in filtered water (enough to cover the almonds) with a pinch of Changing Habits Seaweed Salt and place in the fridge to soak overnight.
In the morning rinse the almonds in fresh water.
Add all chosen ingredients to a quality, high speed blender or thermomix and blend until combined, smooth and lump free.
Pour the almond milk through a nut bag or cheese cloth so you can collect the liquid. Don't throw away the almond pulp, use that in smoothies, chia puddings, homemade muesli, pancakes, cookies etc.
Store the almond milk in a glass jar in the fridge. Will keep up to 4 days.
