Almond Milk



I’m not a religious soya milk/nut milk drinker but I prefer it on my granola or porridge etc. However, with its aura as a ‘healthy’ ingredient I was horrified to realise that your generic ‘Alpro Soya’ is sweetened and full of, not only sugar, but other additives too. Even the unsweetened version has a lengthy list of ingredients. Whats natural about that? Normal milk does get a beating from health freaks but at least there is no ingredients list on the label. Its like a lot of vegan and vegetarian food in that they get a reputation for being ‘healthier’. Sure tofu may have less fat than a sirloin steak, but its made with unnatural ingredients that won’t provide you with any health benefits unlike a steak.

So long story short, I thought I’d have a go at making my own nut milk which it turns out is painfully easy. This is a fantastic alternative to milk for your vegan buddies and takes two simple natural ingredients.

  • 200g whole almonds
  • 650ml cold water

1. Soak the almonds in the water overnight.

2. The next morning drain and add to a food processor. Coarsely chop with a pinch of salt and then add another 650ml of cold water, splash by splash until creamy.

3. Once all the water is added, blend until combined

4. Pour into a bowl lined with some muslin cloth and strain the ‘milk’ from the solid almond pulp. Bring the sides of the cloth up and squeeze out as much liquid as you can.


image5. Add half a cinnamon stick if you like and then leave to infuse and chill in the fridge.

6. Store in a sterilised jar and keep in the fridge for about 3 days.

Note: I dried out the pulp almonds a little and used them in a cake as a ground almond/flour alternative. It was fairly successful but it added a huge amount of moisture. So I suggest really wringing out the pulp in the  muslin or drying them a little before use.