I know plant based milks can be a real fence divider. There are those who love them and those who, well, let just say REALLY don’t! Now I’m not trying to change any minds here but listen up haters, this almond milk recipe really will have you converted! It’s creamy and smooth, a little bit salty and sweet and has a richness which satisfies even the most difficult of customers.
The secret is to make it at home. As per usual homemade wins, the shop bought stuff just doesn’t hit the mark for me and honestly the process really is so simple (it’s a revelation!).
Plant milks are a great addition to so many different recipes as well as an invaluable ingredient for those who cannot consume dairy or just want to cut down on their dairy intake. As with normal milk they can be used as a liquid replacement to add creaminess to smoothies, ice creams, desserts or as a base for sauces and purees.
Almonds make one of the most neutral-flavored and neutral-colored plant milks, which makes almond milk one of the most commonly used in plant-based food recipes, however there are many more which can be tried;
Nut & Seed Milk Options
- Pumpkin Seed
- Sunflower Seed
- Oat Groats
- Coconut Flakes (no soaking required)
- Hemp Seeds (no soaking required)
- Sesame Seeds (no soaking required)
Generally, when experimenting you can use a 3:1 ratio of water to plant based ingredient, getting used to working with different options can enable easy accommodation for those with certain food allergies or a preference for one thing or another.
I have tried many different kinds from pumpkin & sunflower to pecan & macadamia, there is a whole range of different blends to discover, I hope you do have a go with different the options available, however, for a first time trial this almond milk recipe is the perfect place to start;
2 cups of almonds soaked
5 cups of filtered water
1 tbspn of maple syrup
1 tspn vanilla extract/powder
Pinch of Himalayan Salt
1 tbsp coconut oil
1 tsp lecithin
Soak the almonds for a minimum 4 hours, or overnight in filtered water. They will almost double in size once soaked so allow them space in whichever container you choose to soak them in for their expansion. Once soaked discard the water.
Blend the soaked almonds and the filtered water together in a high-speed blender until thoroughly combined. Make sure there are no large chunks of almonds remaining. Strain mixture through nut milk bag (this is the best option), fine chinois, or a strainer lined with cheesecloth.
Rinse out the blender jug and then pour the strained milk back in, as well as the maple syrup and a pinch of salt. This really makes the milk come to life and enables the flavour of the almonds to shine through.
Next, add the melted extra-virgin coconut oil and the lecithin, which enables the oils emulsification and blend again. This is really what sets this milk apart from the rest adding a rich and luxurious feel making for a truly magical drinking experience!
*For flavor balancing you can add the different ingredients in one at a time, tasting the milk after each addition, to notice the effect that each has on the overall flavour and feel of the milk. Other sweeteners can be used such as agave or coconut blossom alongside different spices such as cinnamon or cardamon depending on your preference or what you intend to use the finished product for. I personally love to blend in a little vanilla powder and some cacao or fresh berries depending on my mood!
Leftover almond pulp can be dehydrated on a non stick sheet (do not pack pulp too densely, keep fluffy) to be turned into almond flour. This can also be frozen to be dehydrated at a later date or to add more fibre in to soups and stews.
As a general rule, nut milks will keep refrigerated for 2-3 days and like normal milk, you will notice when it has gone bad as the smell will change and it will start to curdle. At mine though, it never sticks around for that long and is usually non existent by the end of the day!
I hope you enjoy,