Almond Milk

There are masses of almond milk recipes on the internet, you can add vanilla, dates, oils and a host of other things. However, we like to keep it simple, so this is how we make ours…

What you need

1 cup Sally-Ann Creed Almonds
Himalayan salt
3 cups of water per 1 cup of almonds

Let's cook

Soak the whole almonds overnight in water with a teaspoon of Himalayan salt – cover well as they expand by about another third.
Place these in the fridge or cover and leave on a surface for 8-12 hours.
Now rinse them well to remove the salt.
Into a blender or Nutribullet, place around 1 cup soaked almonds to 3 cups water (if you like it thinner, put more water in).
Puree this until it’s a liquid and there are no more almond pieces
Filter the almond milk through a nut bag to remove the pulp. You can use a piece of muslin cloth or voile, or even calico.
If using a piece of material, place this material in a jug, or on top of a sieve over a bowl, pour in and squeeze out the delicious milk
Put it into a jar/jug. It will keep in the fridge for about 4-5 days and can also be frozen.

Products used in recipe

Himalayan pink rock salt – fine flow 120g

R66,00

In stock

Almonds 250g RAW

R119,00