I should not be eating dairy at all (it does not go well with me), and even though I’m not sticking to that very firmly, I’ve substituted most of my milk for almond milk.
I don’t like the packaged one very much, it’s to watery and some of them full of sugar, so I’ve started making my own, which is both cheaper and tastier.
Note: I run out of almonds for the picture, those are hazelnuts (which also make delicious milk)
- 100 g of almonds
- 1 L of water
- Soak the almonds overnight, or up to 24h. Discard the water.Put the water and soaked almonds in a food processor or Thermomix and blend for a min at highest speed. (Thermomix 1m Speed 10)Strain with a nut bag or cheese cloth.
You could add vanilla extract, some sweetener or dates, but I prefer to add this later since I also use this for savory dishes.
This recipe gives you a fairly creamy almond milk, if you would like it less creamy, reduce the almonds or add more water
What to do with the leftover almond pulp?
You can reuse it for cookies