Almond Milk

Almond Milk

Prep Time25 mins
Soaking4 hrs
Total Time4 hrs 25 mins
Course: Drinks
Keyword: Milk, Vegan
Servings: 800 ml


  • 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.


Overnight soaking
Soaking oats or nuts overnight will result in a creamier, more nutritious milk, but if you’re pushed for time, a couple of hours soaking will still yield good results.
Sweeten it up
If you prefer a more sweetly flavoured milk, add 1-2 pitted medjool dates before blending. Alternatively, you could stir through a couple of drops of vanilla essence or ½ tbsp maple syrup. A pinch of cinnamon or salt will further enhance the flavour.
Stir it up
As homemade milks don’t have any added emulsifiers, they will separate, but this is nothing to worry about – simply give it a good stir before using each time.

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!

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