I love making almond milk at home for several reasons. The main ones being freshness, taste, far more economical and no additives. I remember my mother soaking Almonds and peeling them for me to eat first thing in the morning during winter time. Now there are studies that prove that, soaking almonds the previous day decreases the levels of enzyme inhibitors and phytates for easier digestion. This simple recipe is just soaking the almonds, peeling and rinsing, before grinding with fresh water. The almond meal leftover after filtering the blended almond milk mixture is excellent in desserts like “Kheer” and savoury dishes such as Vegan Quinoa Meatballs. This versatile almond milk can be poured over cereal, blend into smoothies or, drunk plain.
Almonds, not only have heaps of health benefits but taste great too. I completely adore the sweetish and nutty taste of almond milk in my morning breakfast smoothies and, the children love pouring almond milk all over their cereals and as a drink.
- Raw Organic Almonds – 3/4 cup, soaked 12 to 14 hours
- Water – 4 cups
- Rinse the peeled almonds in fresh water before adding to the blender jar.
- Add 2 cups of water to the blender jar and run on the highest setting until the almonds are finely ground. I have a powerful blender that takes 2 minutes to grind the almonds.
- Mix in 2 more cups of water for a milky consistency.
- Line a large saucepan with a nut milk bag and strain the almond milk through.
- Store in a glass jar for 4 – 5 days.