I love most plant based milks, 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 porridge or muesli.

The recipe for any plant based milk is pretty simple; it is just a 1:2 ratio of nuts and water.



3 cups raw almonds
6 cups cold filtered water
3 tsp vanilla bean extract (powered, paste 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?

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