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Servings: 750ml 

Preparation Time: 10 minutes 


  • 200g of almonds or cashews

  • 750ml water



  • 1 teaspoon vanilla powder

  • 1 teaspoon agave or maple syrup


  1. Pour the water into a high speed blender and add the nuts as well as vanilla and sweetener if using.

  2. Begin blending slowly and gradually increase speed to blend for about 2mins. until you get a milky liquid.

  3. Use a nut milk bag (or clean muslin) to filter any remaining bits and pour the milk into a large bottle.

Penny recommends:

  • Use a nut milk bag especially for unshelled almonds. The 'pulp' can be stored in the fridge and reused to make almond cream.

  • Can be kept for up to 3 days in the fridge.

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