almonds, hazelnuts, nuts, milk, vegan, plant-based, lactose-free, casein-free, gluten-free, soy-free, recipe, beverage, sugar-free

Almond Milk

I hear so much people complaining how expensive it is to buy nut milks – almond, and hazelnut for example. My answer always is – do not buy, make your own! It is actually a lot easier than expected, and of course much healthier as so many brands use added sugar and other additives in their milks. Plus, you’ll have a delicious nut flour as side product to be used in other meals.

Ingredients:
1 part nuts, soaked overnight
2-3 parts water (resulting in a richer or lighter milk)

Preparation:
Blend the nuts and water in a blender. Drain the milk carefully using a very fine sieve or special cloth.

Spread the nut pulp on a baking sheet and dehydrate in oven at low temperature. When it has completely dried, grind it into flour and use in cakes, cookies and smoothies.

Should you plan to flavour your milk, transfer it back to washed blender, add flavours and blend again.

Tips:
*Flavour the milk according to your taste (optional) – honey, agave syrup, cinnamon, cardamom are just a few examples.
*Drink as is or add to smoothies or coffee, use in recipes that require plant-based milks.
*Store in fridge and use in 2-3 days.

Nele LiivlaidNele Liivlaid: founder of Nutriplanet.org
She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.

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