Almond milk
If you enjoy drinking almond milk, why not give making your own a go. It’s delicious hot or cold and also makes good savoury dishes, such as mild curries.’
Serves: 4
Time to make: 10 mins , plus 3-8 hours soaking
Ingredients
- 100g almonds (skin-on produces more flavour than blanched)
- 400ml water, plus extra for soaking
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Instructions
1 Soak 100g almonds in enough cold water to cover for 3–8 hours in the fridge, changing the water once during this time.
2 Strain the almonds, discarding the water.
3 Blend the nuts in a food processor with 400ml fresh water until the nuts are finely ground and you have a creamy milk. Pour into a large lidded jug or bowl, cover tightly with cling film and store in the fridge for up to 3 days.
HFG tip
This recipe produces a thickish milk with fine bits and a mild flavour. For a smoother milk, strain the blended milk through a fine sieve. Save the almond meal that’s left in the sieve and dry it on a baking sheet in a very low oven, ready to use as a substitute for ground almonds.
Nutrition Info (per serve)
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Calories 153cal
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Kilojoules 640kJ
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Protein 5.3g
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Total fat 13.9g
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–Saturated fat 1.1g
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Carbohydrates 1.7g
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–Sugars 1.1g
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Dietary fibre 2.5g
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Sodium 0mg
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Calcium 60mg
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Iron 0.8mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
