Made by soaking almonds in water, grinding and then straining; creamy almond milk is low in calories and unlike rice milk which needs to be fortified to resemble anything slightly nutritious, almond milk is naturally rich in magnesium, selenium, manganese, potassium, iron, zinc, phosphorus, calcium and Vitamin E. Because almond milk is lactose and casein-free, it is one of the best alternatives for people with dairy intolerance.
2 cups almonds, soaked overnight, strain and rinse thoroughly
4 cups filtered water
3-6 pitted Medjool dates, optional or for a lower calorie alternative use stevia to taste
1 tsp vanilla extract (optional)
NOTE: Honey or maple may be used to sweeten
- Place all ingredients into a blender and whiz on high until smooth.
- Place a colander over a bowl and line it with muslin or cheese cloth.
- Pour the almond milk into the lined colander and carefully bring up the sides of the muslin and twist the top. Then ‘milk’ the bag until all milk is squeezed out.
- Pour the almond milk into a glass bottle and store in the refrigerator.
- Remove the almond fibre from the bag and store in the refrigerator to use in baking, as a breakfast topping, or even in a sugar body scrub. Almond fibre is great in muffins, cakes and cookies.