Almond milk is a staple in my household – it’s just so healthy and versatile.
Thanks to New Zealand’s Revive Cafe cook book for this recipe – I loved the addition of dates and vanilla for sweetness. The best part of all about making your own almond milk is that it’s a heck of a lot cheaper than buying it from the supermarket, and I reckon a lot more nutritious too.
Just one note: this recipe calls to blitz the almonds without any pre-soaking. Now that works fine for me, as my Nutri-Bullet makes fast work of them. However, if you need to be kinder to your blender blades, I suggest you pre-soak your almonds overnight by covering them with water. Next day, simply follow the recipe as usual, though you may need a little less added water as the almonds will have soaked up quite a bit already.
Makes 5 cups
- 3/4 cup whole raw almonds
- 8 dates soaked in boiling water for 5 minutes
- 4 cups filtered water (include the water the dates have been soaking in)
- 1 pinch salt
- Optional: A few drops pure vanilla essence
- Put all ingredients into a blender. A food processor or stick blender may suffice, but will not produce as creamy a milk.
- Blend for around 2 minutes or until creamy. Use as high a speed as possible – you want creamy milk, not water and small pieces of almonds!
- You can use straight away or you can store in the fridge for around 5 days. You will have to stir or shake each time you use it as the ingredients will separate. Use as you would normal milk.
· If you don’t like the brown flecks you can use blanched almonds (the ones without the skins) or pour through a strainer or sieve prior to serving.
· You can use cashew or brazil nuts to make different flavoured milks.
· If you are in a hurry, just use 2 Tbsp of honey instead of the dates.
· To make almond or nut cream, simply reduce the amount of water used.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting