One popular alternative to soy or rice milk is almond milk. Almond milk is a great alternative to dairy milk and a healthy component for any smoothie or shake. Almonds are gluten-free, low in carbs, and promote a good cholesterol balance.
1 cup raw almonds 2 cups water pinch of sea salt
- Pre-soak the almonds in room-temperature water overnight with a pinch of sea salt. Rinse clean the next day (optional)
- Remove skin (optional) You can remove the almond skins, which results in a lighter-coloured milk and also removes a slightly bitter flavour. Simply pour boiling water over the almonds and let them sit for five minutes. Drain. Skins should peel off easily.
- Blend Make your almond milk by puring the almonds and 2 cups of water into a food processor or blender. Blend well for 3-5 minutes so that the almonds form a fine meal.
- Drain Using a fine mesh sieve strain the milk to remove the solid particles (almond meal). Alternatively, you can use a cheesecloth or nut bag to strain the milk, but this can take as long as three-to-five hours. If using the cloth method, you can squeeze at the last dregs of milk using your hands.
- Storage Fresh almond milk can be kept in the fridge for up to three days. You can also freeze it.
To make a second batch: After draining your almond milk from the almond solids, simply add another 2 cups of water and blend again. The milk will be more watery, but still quite delicious.
To make a sweet almond milk: add 5 pitted, medjool dates and 1/4 teaspoon pure vanilla essence at step 3.
To make a coconut-almond milk: Place 1 cup shredded coconut or dried coconut flakes in a small bowl and cover with 1 cup boiling water. Leave to soak until it reaches a warm room temperature. Add this mixture to the almonds and water in step 3.
Use up leftover almond meal: After straining the milk you will be left with about one cup of almond meal. This can be gently toasted in the oven by spreading it flat on a baking tray and roasting at 180 degrees for 20-30 minutes. Use in any recipe that calls for almond meal – cakes, biscuits, pie fillings etc.