2019-03-Almond-milk.jpg
2019-03-Cashew-Milk.jpg

Servings: 750ml 

Preparation Time: 10 minutes 

Ingredients:

  • 200g of almonds or cashews

  • 750ml water

 

Optional:

  • 1 teaspoon vanilla powder

  • 1 teaspoon agave or maple syrup

Method:

  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.

© 2019 Reconnect with Nature.

Artwork by Jon Gilbert

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