Diy Almond Milk Recipes

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a blender. Bring 1 cup water to a boil; pour over almonds. Let stand 30 minutes. Add remaining 3 cups water and vanilla; blend until frothy. Pour through a fine sieve into a bowl and discard solids. Almond milk can be stored in refrigerator up to 5 days. Shake before serving.

HOMEMADE ALMOND MILK

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

VANILLA ALMOND MILK

Steps:

• Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
• Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
• Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
• Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.

ALMOND MILK

Steps:

• Put the almonds in a large bowl and cover with water, then cover the bowl and leave to soak overnight or for at least 4 hrs.
• The next day, drain and rinse the almonds, then tip into a blender with 750ml cold water. Whizz until smooth. Pour the mixture into a muslin-lined sieve over a jug and allow it to drip through. Stir the mixture gently with a spoon to speed up the process.
• When most of the liquid has gone through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk.

HOMEMADE CASHEW AND ALMOND MILK

Steps:

• Submerge almonds and cashews in water overnight to soften (minimum 6 hours).
• Drain nuts, and discard water.
• Place nuts in a high-powered blender. Add water and remaining ingredients.
• Blend on high for 1 minute, or until a white creamy milk forms and the majority of the particles are dissolved.
• Place a cheese cloth, nut bag or clean kitchen towel in a fine mesh strainer over a bowl.
• Pour contents of blender over cloth.
• When it mostly drains through, give the cloth a good squeeze to get the remaining milk out.
• Discard nut pulp (or dry it and use it in another recipe!).
• Drink and enjoy! Can be stored in fridge up to 4 days.