How to: Basic Homemade almond milk

This morning I made  fresh homemade almond milk –  a very simple recipe that I would like to share. I try to avoid drinking cows milk and have been buying almond milk in the store once in a while. Reading the ingredients listed however made me search for alternatives.  I purchased the book “Going Raw” by Judita Wignall and found this incredible easy and quick recipe to make my own almond milk. It tastes so much better – I would describe it as lighter than store-bought almond milk and more natural. And this is what I want to achieve. Back to nature 🙂

I believe that almond milk is a great alternative to cow’s milk/soy milk/goat milk etc. and is easier to digest and very rich in magnesium.

For my basic almond milk I used: 

1 cup soaked (145g) almonds

4 cups of water (950ml)

This is all you need! And of course a blender. I use a Vitamix.

Directions

Put almonds in a bowl and soak them for about 8-12 hours, or simply overnight. (Soaking nuts releases “enzyme inhibitors”, and allows for great digestion. Strain the water the next day. Now add the soaked almonds and the 950ml of filtered water to the blender and blend on highest speed for approximately 20 seconds.

Now wrap a clean kitchen towel over a medium sized bowl and pour the mixture through the towel.

As simple as that! Now squeeze and tighten the towel and you are done! This particular receipt fills a 1L glass bottle. You can store the almond milk up to 5 days in the refrigerator. Shake well before you use it! The leftover almond pulp can be used for baking or smoothies. Put it in a sealed container and store in the fridge. (stays fresh for several months).

Enjoy.