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
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)
-
Calories 153cal
-
Kilojoules 640kJ
-
Protein 5.3g
-
Total fat 13.9g
-
–Saturated fat 1.1g
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Carbohydrates 1.7g
-
–Sugars 1.1g
-
Dietary fibre 2.5g
-
Sodium 0mg
-
Calcium 60mg
-
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.
Photographer: iStockphoto.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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