• Nut milk from scratch with no additives.
• Makes around 400ml of nut milk.
• Uses organically grown nuts.
• You control the sweetness and flavour!
• Lasts 3-4 days in the fridge.

Other Ingredients

• 400ml Fresh, cold water.
• A couple of pinches of Vanilla Powder, if you wish to add a subtle natural sweetness without needing sugar.

Method

1. Soak the almonds in a bowl of fresh water overnight or for at least 12 hours. You can cover and put in the fridge if you wish.
2. Rinse thoroughly under cold water and drain.
3. Tip the almonds and the cold water (and the vanilla powder if you’re using it) into a liquidiser.
4. Blend for around a minute or until the liquid has turned a creamy white.
5. Open up the liquidiser and check all the almonds are fully ground.
6. Strain the liquid through a fine sieve or muslin.
7. Pour into a clean bottle or container and place in the fridge.
8. The leftover almond pulp can be used in cooking and baking. (See the recipe link below!)
9. Almond milk is best enjoyed chilled, so use it straight from the fridge.