Make your own nut milk: how to guide
We're nuts about this foolproof recipe for homemade almond milk from resident nutritionist Stephanie Achar
HOMEMADE ALMOND MILK RECIPE
Nut milks are delicious alternatives for people who are lactose intolerant, sensitive to dairy or just curious to investigate healthy options.
You will need a blender, a cup of nuts, some filtered water and a muslin sheet. This is a guide to making almond milk but you can use cashews, macadamia, brazil nuts, pistachios, walnuts, sunflower seeds, pumpkin seeds, sesame seeds and hemp seeds.
INGREDIENTS
1 cup raw almond (or another nut/seed) soaked in water overnight
4 cups filtered water
A pinch of sea salt
Optional: 1/2 vanilla pod, 1 tbsp of vanilla bean paste or a couple dates for a sweeter taste.
METHOD
Soak the almonds (or another nut/seed) in water for 8 hours (or overnight).
Drain the nuts/almonds, rinse them well and place them in a blender with the water and the salt.
Blend for 1 or 2 minutes until completely smooth.
Place a muslin (cheesecloth) sheet or a nut bag on top of a large bowl and pour the nut milk through. Squeeze out as much milk as possible.
Pour the milk into a bottle and keep for up to 3-4 days. Enjoy!
TIP You can use the left over pulp as a gluten free almond (or another nut/seed) flour. Just bake it in the oven at 50C for two to four hours until it is completely dried. Blend the dehydrated pulp afterwards.
Vegetarian, vegan, free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
