Almond Nut Milk

Step-by-step method

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At a glance

Making homemade almond nut milk involves soaking almonds for about 8 hours ahead of time (the trickiest part is planning ahead), then blending them with fresh water and straining through a nut-milk bag to get silky smooth milk. You'll want a powerful blender and a nut-milk bag to make this worth your while, and don't forget that the leftover pulp is too good to waste.

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    Soak the nuts

    It's important to soak the almonds about 8 hours before you plan to make the milk, so they soften (I usually soak them in the evening and blend in the morning).

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    Discard the soaking water

    Pour away the water the almonds were soaked in. This water contains the so-called inhibitors released from the seeds, which keep the seed dormant until conditions for germination are ideal. These substances aren't good for our bodies.

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    Blend

    Put the soaked almonds in the blender, cover with fresh water, add a pinch of salt, and blend.

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Almond Nut Milk

ingofbaking
Active time total 11 min
Prep 11 min Cook —
Plus overnight of resting (not counted in active time)
4 Ingredients
6 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 4 ingredients

Adjust servings

What's in it?

297 kcal

Calories

13 g

Carbohydrates

25 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A month after the course, I ordered a blender powerful enough to grind nuts nice and smooth. I got myself a cloth nut-milk bag with a rounded bottom (so the nuts don't get stuck in corners when you're squeezing it out). I stocked up on almonds, and off we went.

Gluten-free Lactose-free Vegan Vegetarian Drink

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