This almond milk is creamier and more flavourful than store-bought almond milk. Made with a few ingredients and without stabilizers or other additives. The leftover almond pulp can be used to make a delicious hummus.
Ingredients
- 150 g raw almonds (soaked overnight in cool water)
- 850 ml water
- 1 pinch sea salt
Method
- Add the almonds, water and salt to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes.
- Place a nut milk bag or a clean thin dish towel over a large bowl and strain the almond milk, squeezing until all of the liquid is extracted. Save the almond pulp. Keep it in an airtight container in the fridge for 2-3 days.
- Transfer the almond milk to a jar or covered bottle and refrigerate. Keeps for up to 4-5 days. Shake well before drinking, as it tends to separate.
