Updated: Aug 30, 2019
Such a staple in my plant based kitchen! It's empowering to be able to make if from 4 simple ingredients. By soaking the almonds overnight, they get 'activated". This mimics germination and is like waking the almonds up. It allows us to absorb more of the nutrients that the almonds have to offer. So try this simple recipe now!
Vegan, Dairy-Free, Gluten Free
1/2 cup almonds ( soaked - extra filtered water)
750 ml water
2 tsp maple syrup
Need - fine woven cloth, nutbag or clean chux cloth.
1. Soak the almonds overnight or for 24 hours. Change the water when you see it going chalky.
2. Place the almonds (no need to remove the skins), water, salt and maple syrup in a high powered blender and blend on high for 1 minute.
3. Lay the cloth over the mouth of a jug and pour the contents into the jug through the cloth. You will need to do this slowly and in stages as the cloth will be collecting solids of the nuts. Using a spoon, work the liquid through the cloth. Finally squeeze the cloth to get all the milk out of the solids.
4. Finally, place the almond milk into the bottle of your choice and mark the date made. It will keep in the fridge for up to 3 days.
Tip - The nut solids left behind will be 'almond meal' that you could use this to add to curries or bliss balls. To dry it out you simply need to lay a thin layer onto a baking tray and have the oven on a low heat, 100C for a few hours. You could also simply keep it wet in the fridge and add it to smoothies.