SKIP TO RECIPE
I use my homemade almond milk in so many recipes, it really is a must-have, especially when it comes to vegan recipes. It’s no secret that almond milk is a great alternative to dairy milk, and I often use it when cutting out dairy from my recipes in order to make them vegan friendly.
My homemade almond milk is a good source of protein, quick and easy to make, preservative free and sugar free! This recipe makes about 1/2 litre of almond milk, which you can store in the fridge for up to 2 days.
I use my homemade almond milk in all sorts of recipes, especially in my vegan pancakes and waffles and also in my sweet treat recipes (like for my Blue & Pink Chia Puddings or my Black Bean Choco Brownies.
To read more about some facts and thoughts on dairy milk and its substitutes, check out my article: Is milk essential for our kids? The good, the bad and the Fads!
Some Recipes Made with Homemade Almond Milk
If you’re looking to put your almond milk to use with some 15min recipes, here are just a few suggestions:
- Vegan Crispy Tofu Fingers
- Vegan Lemon Poppy Seed Pancakes
- Low Carb Beetroot Courgetti
- Breakfast Heart-Shaped Muffins
To your almonds add 1 cup room temp water
Cover and let your almonds soak overnight
Remove the old water and rinse the almonds
Throw your almonds into a NutriBullet and add 500 ml fresh water
Blitz for 30 seconds
Sieve your mixture, using a spoon to press out the remaining liquid. You should have 500ml of beautiful almond milk
You can store your almond milk in the fridge for up to 2 days. Stir before using
Ingredients
Directions
To your almonds add 1 cup room temp water
Cover and let your almonds soak overnight
Remove the old water and rinse the almonds
Throw your almonds into a NutriBullet and add 500 ml fresh water
Blitz for 30 seconds
Sieve your mixture, using a spoon to press out the remaining liquid. You should have 500ml of beautiful almond milk
You can store your almond milk in the fridge for up to 2 days. Stir before using
