- 150g whole almonds
- 750ml cold water
- Put the almonds in a large bowl and cover with water. Leave to soak, covered, overnight or for at least 4 hrs.
- Drain and rinse the almonds, then tip into a blender with 750ml cold water. Whizz until smooth. Pour the mixture into a muslin-lined sieve placed over a jug and allow it to drip through. Gently stir the mixture with a spoon to speed up the process.
- When most of the liquid has dripped through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk.
Use leftover pulp in baking
Don’t let leftover nut pulp be relegated to the rubbish bin. You can use the leftover almond pulp in baking – we used it in our lighter lemon drizzle cake with delicious results. Leftover cashew pulp can be used to make a quick dip – simply combine the pulp with 1 tbsp tahini, the juice from 1 lemon, a pinch each of smoked paprika and cumin and 1 tbsp olive oil. Sprinkle over a little za’atar, smoked paprika and a drizzle of olive oil, then get stuck in – crudités at the ready!