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Homemade Almond Milk

In case you missed the memo, almond milk ain't almond milk! In fact, although it is pinned as a healthy alternative to dairy many commercially-bought almond milks contain nasty additives that may even cause cancer!

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Almond Milk Recipe

Ingredients

* 40g activated almonds (see instructions below)

* pinch of sea salt

* 200ml water

* 22g pitted dates

* 2g vanilla bean paste

* half teaspoon ground cinnamon

* 260ml filtered water

Method

* Activate your almonds by placing them in an air tight container, with a pinch of salt and 200ml water, let sit in a fridge for 6-8 hours.

TIP:

Water level should reach double the height of the Almonds, If any nuts float to the top discard and replace with more nuts.

* Rinse with fresh cold water.

* Combine your activated almonds, and the rest of the ingredients in a blender.

* Blend on high for 1-2 minutes.

* Put on some clean disposable gloves and strain the mixture through a fine-meshed 'cheese cloth' (a nut milk bag, or a clean CHUX will also do!) over a wide rimmed bowl, careful not to fill the bag too high as you need room to firmly squeeze the slurry and bring out the delicious nut milk.

* Store in an airtight jar or bottle in the fridge to keep fresh. If stored correctly, this will last 4-5 days.

Tip:

* For a rich creamier consistency, reduce the amount of water and add a pinch of sea salt before blending)

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