There is nothing quite as delicious as homemade, raw and preservative-free nut milk. Nut milks are an invaluable ingredient in a vegan diet. I use it instead of dairy – to add creaminess to smoothies, ice cream and to enjoy with raw granola. Can also be used as a base for a sauce or puree. Its so quick and simple to make and you won’t go back to the store bought once you have tried homemade!
You can also adapt this recipe to use any nut or seed you like, my favourites are hemp milk, pecan milk and of course almond milk!
- 1 cup Almonds (soaked over night)
- 3-4 cups filtered water (feel free to use more or less, depending on how thick you like your milk)
Extra virgin coconut oil
Soak the almonds overnight and then strain and rinse (this helps remove the enzyme inhibitors on the outside of the nuts, and helps make them more easily digestible and less acidic). Then place the almonds in a blender with the water and and blend until smooth. Strain the mixture with a nut milk bag or cheesecloth into a bowl (can save the pulp to make almond flour). If you want to flavour it put the almond milk back in the blender and blend with any extra additions of your choice. If not enjoy as is!
Will keep for up to 4 days covered in the refridgerator.14