I love most plant based mylks, but I have a particular love for almond mylk. It is so thick and creamy and is perfect for almost any dish. It is great in smoothies for some added bulk and fibre, adds a slight nutty flavour to any curry (instead of coconut milk) and is perfect with oats or muesli.
The recipe for any plant based mylk is pretty simple; it is just a 1:2 ratio of nut and water.
For this recipe you can either blend the almonds raw, or you can soak them overnight before blending. It has been said that soaked nuts and seeds are less harsh on our digestive systems as it removes the tannin from the very outer layer (polyphenol – said to be a nutrient absorption inhibitor) and helps to release lipase which is the essential enzyme for digestion of fats, meaning the monounsaturated fats in almonds are used efficiently by the body and help you to stay more full for longer.
If you want some more information, have a look at this research:
3 Cups Raw Almonds
6 Cups Cold Filtered Watered
3 Tsp Vanilla Extract (Powdered or Liquid)
2 Tsp Cinnamon
3 Tsp Nutmeg
Simply add all of your ingredients into a blender, and blend on high for 5-10mins (depending on the size and speed of your blender) until the pulp of the almonds has broken down. Your liquid should be thick and an off-white/cream colour.
Pour about a cup at a time into a nut milk bag or Hessian cloth, and squeeze over a bowl until all of the liquid has been extracted, and the pulp is dry.
Rather than throwing out the almond pulp, why not use it in your next pancake or muffin recipe as almond meal?