While I love the convenience of store-bought almond milk, sometimes it’s fun to make it yourself!
This recipe allows you to control the amount of sweetness and infuse flavours as well as play around with the thickness. It’s my go-to when I’m craving homemade dairy-free milk.
Make sure to soak your almonds overnight in the fridge rather than at room temperature, they tend do go bad outside if the temperatures are rather warm.
Plus, it’s super simple to make, requiring just 2 ingredients, 10 minutes, and a blender!
Step 1 Place almonds in a bowl and pour in enough water to cover; soak for at least 12 hours. Drain water.
Step 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water at high speed for 60 seconds. Pour mixture through a nut milk bag into a bowl (If you wonder where to find it and what that is, check out the link to our store). Discard the pulp or save it for another use, I love using it as an almond meal for my morning oats.
Step 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.
How long it lasts will depend on a variety of factors such as how well you sterilize your equipment, the freshness of your ingredients, and the temperature of your fridge.
We find that on average, DIY almond milk lasts 4-5 days.
My go-to recipe using this almond milk is a Berry Smoothie Bowl. The easiest summer breakfast I love having is with different seasonal fruit toppings.
All you need to do is blend in all the ingredients in the blender and top them with your favourite fruits.
Add the blended mixture to these beautiful coconut bowls and top them with some more berries, and enjoy it while it’s chilled.
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