I have been reading a lot about nut milks over the last few years and after a few experimental cooking sessions, I have discovered what I like to mix it with and what still needs dairy! The only common thing between nut milk and dairy is the colour, the taste and consistency is totally different. Although, it is a lot lighter than the dairy alternative so I prefer to mix it in smoothies and in my morning porridge. When made it usually lasts 2-3 days in the fridge and it can also be sweetened with honey or maple syrup.
- 200g Skinless Almonds
- 400ml water
- Soak the almonds in water overnight.
- Rinse and place in blender with 400ml of fresh water and blend until smooth.
- Strain through a fine sieve and discard the pulp.
- The remainder is your almond milk.