Almond Milk

Name: Almond Milk
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 150 g raw almonds (soaked overnight in cool water); 850 ml water; 1 pinch sea salt

av Sourdough with Rebecca

Servings

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.