Almond milk is a nice alternative to dairy in coffee, tea and for cooking. The problem is store brought versions often have a very low % of almonds and can contain sweeteners and other nasties (such as seed oils).
It is very easy to make your own with either a food processor or thermomix…so I’m not sure why lately I have brought it instead of making it…anyway a lovely friend of mine asked me if I knew of a good brand and it prompted me to actually make some again!
So here I am…
- 1 cup almonds (raw and preferably insecticide free)
- 3 cups water (preferably filtered)
- Extra water to soak almonds
- Optional – flavour: Pureharvest rice malt syrup, cinnamon and/or vanilla powder or extract
- Place almonds in a bowl and cover with water (around 3 cups – up to you whether you prefer filtered or not!). Leave to soak for at least 4 hours, but preferably overnight.
- Once soaked, rinse the nuts to remove any phytic acid present.
- Add almonds and filtered water to thermomix bowl. Process spd 7, 30 to 60 seconds. The longer the process the smoother it will be.
- Add your flavour of choice. My favourite combo is 1 tbsp rice malt syrup and a ¼ teaspoon of vanilla powder (or preservative free vanilla extract if you don’t have powder). Blend spd 7, 30 seconds.
- Strain mixture by pouring through a nut bag over a bowl. Refrigerate milk and use within a few days.
Save the almond pulp to use for cooking – you can freeze it if you won’t use it straight away. Dry it out in the oven and process to make it finer for cooking with!
The flavour is to taste only – so add whatever you like!
This makes around 600ml – so if you don’t mind a lower almond % add more water, or double the recipe!