An extremely simple way to begin your plant-based journey or take your kitchen skills to the next level. By making your own nut milks you can control what goes in them and what doesn’t! Note that homemade nut milks do not last as long as store-bought as they lack emulsifiers and preservatives that extend their shelf life. Make sure to freeze any extras for future smoothies, baking, or porridge needs!
Some ideas for the nut pulp: Waste Not, Want Not – Raw Nut Pulp Hummus
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Almond Milk
Ingredients
- 1 cup / 200 g raw almonds
- pinch fine sea salt
- 4 cups / 1 L filtered water, more for soaking
Directions
- Soak almonds 8 hours or overnight in filtered water with sea salt. Drain and rinse. Optional: remove skins from the soaked almonds.
- Add 4 cups / 1L filtered water to blender with soaked almonds, blend until completely smooth.
- Strain using a nut bag or alternative (reserve the pulp!), pour into a clean jar and enjoy! Will keep for 3-5 days in the fridge, 3-4 months in the freezer.
Notes
Makes 4 cups / 1L milk