It may seem like a mysterious process that only the most versed plant-eaters can master, but making your own almond milk at home is easier than making toast. Here’s the basics so you can never have to think twice about putting your nuts to good use and spend less money on store-bought versions.
What do you need?
- A blender
- 1 cup pre-soaked almonds (150g-160g) – soaked over night or for at least 6h
- 3 cups Filtered water
- 1-2 dates
- 1 pinch of salt
- cinnamon, cardamom pods, vanilla (all optional)
- A fine strainer or a cheese cloth, or even a tea towel
- Put all ingredients in the blender
- Blend until white and foamy (1 minute at least)
- Strain and store
Did I not tell you it’s the easiest freakin’ thing? But I haven’t mentioned this almond milk is 10 times more delicious and creamy than anything on the market. Word! This method works for any nuts or seeds you want to use: cashews, hazelnuts, pumpkin, etc.