For all you dairy alternatives.
Almond milk isn’t necessarily something new to the food scene, let alone homemade almond milk, yet it’s so unbelievably easy it deserves a blog post.
What you’ll need:
Nut bag (or a cloth of some sort to filter out the liquid i.e. muslin)
Soak your almonds in water overnight, or for about 8 hours. After soaking, drain the water and place the almonds in a blender or food processor with water. Blend. Filter the liquid out, through a nut bag, into a bowl.
The ratio of almonds to water you want ranges from 1 cup almonds to 3 cups water to 1 cup almonds to 6 cups water, depending on what flavour and consistency you like. I recommend placing the first ratio in the blender, filtering with the nut bag, and then putting the leftover almond pulp back in the blender and adding more water as I please.
There’s no reason for the mango in the photo. Or the chopping board. Or the rustic glass container.
I guess I’m a little pretentious like that.