

Almond milk
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
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