A delicious alternative for anyone who is lactose intolerant or simply loves almonds
Recipe Caralee Caldwell. Photography Jo Anderson
Can can use the left-over almond pulp in baking, pie crusts or bliss balls.
I am yet to find a natural almond milk in a carton. Each time I read the ingredients on the back of a commercial almond milk I am filled with disappointment and it ends up going back on the shelf. So here is a simple way to make your own almond milk at home.
Almond Milk
Makes 1 litre Preparation time 10 mins (plus 12 hours soaking)
1 cup raw almonds
4 cups water
5 dried dates
Place the raw almonds in a glass bowl or jug and cover with water for 12 hours. Rinse the almonds several times during the 12 hours to remove any of the anti-nutrients and enzyme inhibitors. After 12 hours of soaking drain the water and place the almonds, dates and water in your blender or food processor. Start blending at a low speed and accelerate to high until all the nuts are completely pulverised.
To strain the almond milk, place a clean cheese cloth or loosely woven cotton tea towel over a glass jug. Pour a small amount of almond milk and pulp into the cloth and squeeze until every last drop of almond milk is out of the pulp. Set the pulp aside and repeat the process. The creamiest, tastiest part of the milk is in the last squeeze so be sure not leave any liquid behind. Store in a glass jar in the fridge for up to three days.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge.
