BY Ceres Organics
Ready in 10 minutes plus soaking time | Serves 2
Nothing compares to homemade almond milk. It’s sweet, thick and creamy… the complete opposite to the watery UHT almond milks you find on supermarket shelves that are often only about 2.5% almonds (or less)! By making your own, you also get to avoid the potentially harmful chemical additives that are found in commercialised almond milks, such as refined sugar, mineral salts, soy lecithin, sunflower oil, ‘natural’ flavours and vegetable gums.
In this recipe, we soak the almonds overnight to remove phytic acids from the nuts that disrupt digestion and prevent the absorption of nutrients. Almonds are a ‘true beauty’ food as they are rich in vitamin E, a fat-soluble vitamin that acts as an antioxidant, protecting your body from free radical damage that has a role in both ageing and disease.
After straining your almond milk, to avoid wasting the protein and fibre from the pulp, keep it and add a half cup to your overnight oats!
Soak the almonds overnight. Drain and rinse well.
Throw almonds in a blender with the filtered water and process at high speed until pulverised.
Strain almond milk through a very fine sieve or nut milk bag.
Sweeten with rice malt syrup, or other sweetener of your choice, and flavour with vanilla extract. If using dates to sweeten, put the milk back in the blender and blend on high until dates are blended thoroughly.
*Almond milk can be kept in the refrigerator for 2-3 days. Shake well before serving.