If I had known nut milks were so easy, I would have started making them on my own a long time ago.
Here’s what you do: Soak nuts. Blend nuts with water. Strain.
Then you’ve got thick, creamy milk with no added preservatives, flavours or colourings. And it’s better for the environment, too, since there’s no box to throw in the recycling bin.
Once you strain the milk, some almond pulp remains. I’m not sure what to do with it – use it in bread? Cookies? Crackers? What has worked for you?
- 1 cup almonds, soaked for 8 hours or more
- 4 cups of water
- Sweetener to taste (maple syrup, agave, dates), optional
- Soak the almonds in water overnight, then rinse them in a colander.
- Place almonds in a blender, along with 4 cups of fresh water. Blend for a few minutes, until you can't see any more chunks of almond.
- Place a cheesecloth on top of a strainer or colander, with a bowl underneath to catch the almond milk. Strain, then squeeze the cheesecloth to release every last bit of milk. Reserve the pulp, if desired.
- Refrigerate before serving.