sugar free, gluten free, dairy free, preservative free
After finally obtaining a nut milk bag, I made my own almond milk from scratch and it’s truly wonderful. It contains two simple ingredients being raw almonds and water. Conclusion: the long-life tetra-pack products available in supermarkets just don’t compare.
Although raw nuts are often expensive to buy, making your own almond milk allows you to get as much goodness [and your money’s worth!] out of the almonds as possible. Before making the milk, it’s important to soak (a.k.a. begin activating) the almonds first. This initiates the beginning of the germination process and removes enzyme inhibitors, which in turn increases the nutrients we derive from the nuts and makes them easier to digest overall.
I like to use almond milk in smoothies and in porridge particularly, as it’s high protein content truly keeps me fuller for longer. It’s also low in carbohydrates, so it’s a great alternative to rice milk which is low in protein and high in carbohydrates (it’s rice, don’t forget).
Almond milk is a suitable substitute for any milk variety. I’ve even been known to use it as a substitute for coconut milk in Indian curries too! From my own freshly home-blended almond milk, I’ve made two different quinoa porridges and a rich in flavour, yet light on the belly chocolate pudding. All recipes tick the gluten, dairy and refined-sugar free boxes too!
Note you don’t need a nut milk bag to make almond milk – a very clean linen tea towel will also do the straining trick.
While you need to soak the almonds overnight, the balance of this recipe is very quick to prepare and is well worth the effort.
Makes 2 cups, or just over
- Colander or sieve
- Nut milk bag
- 1 cup raw almonds
- 4 cups filtered water
- In a 750mL (minimum) container or bowl, soak the almonds in 2 cups of filtered water, overnight. The almonds will double in volume to almost 2 cups when drained.
- Place the almonds in a colander or sieve and rinse under cool running water.
- Once rinsed, place the almonds in a blender with 2 cups of filtered water and blend for 1 & 1/2 minutes, or until the almonds and water combine to resemble a frothy, white milk.
- Place the nut milk bag into a 750mL (minimum) container and pour the almond and water mixture into the bag.
- Draw the bag together firmly at the top and then carefully squeeze the bag, until all of the liquid drains out, leaving only the pulp within the bag.
- Your almond milk is now ready to use.
What to do with it
Like dairy or coconut milk, almond milk can be used in so many different ways such as:
- Smoothies – try it in my Choc Banana Smoothie
- Porridge – try it in my Quinoa & Chia Seed Porridge or my Quinoa & Coconut Porridge
- Use it as a substitute for coconut milk in Indian Curries
- Desserts – try it in my Fig & Chia Chocolate Pudding
- Drinks – Hot Chocolate, Chai Tea, or infuse it over a warm stove
with your own blend of vanilla, honey and other spices.
- Enjoy a glass with one of my wheat, cane sugar and dairy free ANZAC biscuits
DON’T DISCARD THE PULP – Use the remaining pulp like you would regular almond meal, to thicken a smoothie, in baking and so forth.
- Almond milk will keep in the fridge for up to 3 days. I store mine in old glass jars.
- Remember to shake before use.
- The pulp can be stored in an airtight container in your fridge or up to 3 days, or in your freezer for up to 3 months.
- Instead of using a nut milk bag, you can use a clean linen tea towel. I suggest linen as doesn’t it collect lint. It’s certainly effective, but a little more tricky, so be careful of spills!
- If you don’t usually filter your drinking water, then regular straight-from-the-tap water is fine.