Cookbook
46
Almond Milk
1 Prep 15 minutes
2 Makes 1L
300g (2 cups) raw almonds
1L chilled purified water
1. Place almonds into blender jug and secure lid.
4 CHOP 15 seconds or until chopped
2. Add water to blender jug and secure lid.
4 MILL 2 minutes or until almost smooth.
Storage: transfer to a clean, airtight container. Store in the
fridge for up to 3 days.
Tip: sweeten the almond milk to taste with agave or maple
syrup or raw honey. Nut milk bags can be bought from health
food stores. Muslin can be bought from fabric or kitchen supply
stores.
To soak or not to soak? This is a personal preference and
you can make nut milks with unsoaked or soaked almonds.
Almonds are a great source of protein however they contain a
naturally occurring compound that may prevent our enzymes
from digesting the nuts eectively.
If soaking nuts, place 2 cups raw almonds in a non-metallic
large bowl and cover with purified water. Cover with plastic
wrap and set aside in the fridge for 8 hours or overnight. Rinse
and drain soaked nuts then use the soaked almonds in place of
the raw almonds in the recipe above.