Nut milk is healthy, tasty and delicious. It has a creamy texture and nutty taste. Almond milk is a great alternative for lactose intolerant people or for those trying to consume less dairy and great for vegans and vegetarians.
You might think that making your own nut milk is a lot of work and time consuming, but it is very easy.
Warning: It’s really important you soak the almonds for at least 8 hours. Soaking nuts and grains is important for diminishing, and even eliminating, enzyme inhibitors that could make digestion difficult.
As a by product of the milk, you get a decent amount of almond pulp. The pulp can be used as a replacement for flour in many recipes. You can make almond flour by spreading the pulp out onto a cookie sheet and dry it in your oven, for 6 to 8 hours, on minimum heat.
Please make sure to check my Almond Pulp Coconut Bread recipe for a great example.
- 1 cup of raw almond nut
- 3-4 cups of filtered water, plus extra for soaking
- Soak the nuts in a glass container and cover with filtered water. Let it soak for 8 hours or overnight in room temperature.
- Drain and rinse the nuts. Place the nuts in a blender with 3 cups of water; blend on high until smooth or about a minute.
- Strain the nut milk using a nut bag or a cheese cloth. Squeeze the pulp to release the milk as much as you can.
- Save the almond milk in the refrigerator. Best consumed in the next 4 to 5 days.
2. A cup of almond nut should give 3 cups of pulp. You can use the pulp to make bread, pancakes, waffles and so on.
3. Try mixing ½ cup of almond milk, ½ cup of coconut milk and ½ teaspoon of vanilla extract if you like to enhance the flavour.