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HOW TO MAKE DELICIOUS ALMOND MILK AT HOME

Posted on June 23 2016

Homemade almond milk is so creamy. Nothing you buy at the shops can compare to it. Do yourself a favour and give it a go.

Making nut milk sounds tricky but in fact it’s incredibly simple. With a Luvele blender in your kitchen, the hands-on time is about 15 minutes; even less with practice.

NOT JUST ALMOND LOVE
Nut milk can be made from any nut you fancy. Experiment. I tend to stick to almonds because they are readily available, are incredibly nutritious, affordable to buy organic (which is a big plus) and a rich source of prebiotic. (Food for your good gut bacteria, that is). You can read about my love for almonds and particularly their skin here.

THE BEST NUTS ARE RAW NUTS
First up, always use raw nuts. Organic and raw is even better. The toasted variety may be tastier but the heating process destroys some of the nutrients as well as their prebiotic potential. I also vouch for skin on rather than blanched. Basically nuts with zero processing and zero pesticides are best. If you can find locally grown nuts, even better!

ACTIVATE NUTS
I know this may seem a pain but soaking and activating raw nuts is absolutely essential. Nuts are amazing but can be nasty on your gut if they are not prepared properly. There are several reasons why activating nuts for nut milk is necessary.

Straight up, nuts are full of natural chemicals (enzyme inhibitors) that are impossible for human stomachs to break down. The toxins in nuts can rip holes in sensitive tums like mine, so I never miss this step. Soaking nuts in water with a little bit of sea salt is a simple way to ensure nuts are free from toxins. Read more on this here.

Once the nasty toxins have been broken down and washed away your body can then actually absorb the nut’s abundant nutrients. Without activation, these fabulous nutrients would have passed right through you. Now that’s a damn shame I say.

You might imagine that all those toxins don’t actually taste that great. And you’re right; activated nuts actually taste better. And finally, if you need any more persuading, the last activation pay-off is that soaked nuts blend quicker to produce a delicious, creamy milk.

TO SIEVE OR NOT TO SIEVE
Running the nut milk through a cloth bag is not essential. Leaving the skin fibre and pulp in nut milk will result in a wickedly hearty, prebiotic pumped, nut cream. Really it is up to your own textural preference. Pulp, left in the milk will be grainy and chewy. Pulp free, will be smooth and creamy. If you plan to only use nut milk in smoothies – leave it in and a feed your gut microbes all that nut fibre! They love it. Read more about that here.

If you want to sieve, a cloth nut bag makes the process a cinch. A square piece of muslin cloth does the same job but the process can get rather messy. I learned the hard way. I recommend small amounts at a time or else you’ll have more on the bench than in the jug.

HERE’S WHAT YOU NEED TO MAKE ALMOND MILK.

  • Luvele blender
  • Nut bag or piece of muslin cloth for straining the milk.

HOW TO MAKE ALMOND MILK FROM SCRATCH

INGREDIENTS

1 ½ cups of raw almonds
1 teaspoon of sea salt
2 tablespoons of raw honey
1 teaspoon of vanilla
Water for soaking
4 cups of water for milk

INSTRUCTIONS STEP BY STEP

1.  Pour the almonds into a large ceramic bowl, add 1 teaspoon of sea salt and fill with water. Cover the soaking nuts with a clean tea towel and leave to sit for 8 hours or overnight.

2.  Pour the soaked nuts into a sieve and thoroughly rinse with running water.

3.  Pour the activated nuts into a blender. Add 2 cups of water and blend on medium speed for 5 minutes or until the nuts are a creamy paste.

4.  Add the raw honey and vanilla and blend for another minute.

5. Finally add 2 further cups of water and blend until well combined and you have a creamy milk consistency.

6.  For a smooth milk run the blended nuts through a nut bag or a piece of muslin cloth to remove the pulp. This step takes a bit of practice and can be messy.

Twist and squeeze the bag until all the moisture is removed and only dry pulp remains.

7.  Pour the nut milk into glass jars and store in the fridge until ready to use.

Nut milk tastes amazing straight from the blender but it’s really lovely chilled. Nut milk is best consumed in 3 or 4 days.

SAVE THE PULP

The left over pulp can be added to homemade Granola or cakes, biscuits and muffins. Store it in the fridge for a few days or I keep it air-tight in the freezer until you’re ready to use it.

Check out this link and this link for some inspiring ways to use left over nut pulp. 

 

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