Fresh almond milk is delicious, healthy, and unprocessed. Contains no preservatives, additives or colourants.
- 1 teaspoon Pink Himalayan Salt
- 1 cup raw almonds – soaked
- 3 cups filtered, OR spring water
- Blender or food processor
- a large bowl to strain into
- a nut bag, OR cheesecloth, OR fine mesh strainer, OR muslin bag.
- Glass bottle or mason jar
- Place he raw almonds in a glass bowl or large jar, and cover with filtered or spring water and 1 teaspoon Pink Himalayan salt for about 12 hours.
- Rinse the almonds several times.
- Put almonds and water in your blender or food processor and start blending at low speed. Quickly accelerate to high speed until all of the nuts are completely pulverised.
- Store in the refrigerator in a glass bottle or mason jar.
A good ratio of 3 cups of water for every 1 cup of raw almonds out of the shell is a good rule of thumb when making almond milk. You can drink this without straining if you like rustic whole milk. It has more calcium if not strained. But blend thoroughly and then strain if desired.
If you would like smoother milk, strain the milk with a nut bag, fine mesh strainer, cheesecloth or muslin bag. The nut bag will facilitate the smoothest consistency. Don’t waste the almond meal if you have a dehydrator you can dehydrate it, and then use the almond meal/flour for other recipes such as smoothies, crusts, cookies, nut butter, breadcrumbs etc.
The process of making nut or seed milks is the same for any nut/seed you choose – so don’t be afraid to experiment with nuts and seeds as well as flavours.