This is a very basic Almond Milk recipe, why buy something pasteurised when you can make it fresh yourself! if you do not like almonds or do not have any in your pantry you can use any nut you wish, keep in mind macadamia nuts do not need to be soaked ~ but can be if you want to. Enjoy this milk straight out of the fridge, or use it in cooking/uncooking recipes, I enjoyed this milk with cookies! Remember to use organic, fair-trade/local ingredients where possible!
Soak 1 cup of raw almonds in 1 cup of water over overnight – or to 24 hours in the fridge, if you live in a cool climate leaving the nuts at room temperature is fine (Such as in Melbourne in winter), as I am living in Cairns at the moment I’m sure the nuts would go yucky if I didn’t keep them in the fridge while soaking!
Drain and rinse the almonds, then put them into a high-speed blender with 1 litre of water (Use less if you want more of a creamy flavour rich almond milk)
2 pitted medjool dates (feel free to add more if you want a sweeter milk, or remove all together)
pinch or two of murray river salt
Once all ingredients are well combined and you don’t see any big chunks of almonds remaining! use a nut-milk bag, (or clean tea towel) to separate the liquid from the solids, I keep the almond meal and use it in other recipes, you can dehydrate it, freeze it or keep in the fridge for a day or two ~ it is perfect to use in bliss balls, in a cake (like almond meal), I’ve added some into a tofu scramble, and I have used it in making dairy-free cheese sauce. Do as you want, but it is too good to waste! The milk should be enjoyed within 3 days.