Creamy Almond Milk

  CREAMY ALMOND MILK - sugar free, calcium, protein, vegan, plant based, dairy free, gluten free,   whole foods, no refined sugar, nut milk, recipe, easy  , natural  , recoveringraw.com, recoveringraw

Almond milk is just so incredible when it's homemade - nothing like the watery, shelf-stable stuff you can buy from the supermarket! This version is perfectly sweet, creamy and additive-free. It's incredible in smoothies (like this one), to make your porridge with, in baking and even to drink on its own. I hope you love this as much as I do, it's one of my staples and I make a big bottle every week!

If you're not yet entirely convinced to go dairy free, this plant-based milk might just change that. Our higher than ever rates of osteoporosis and our even higher consumption of dairy products are thought to be linked - you research that one for yourself. Either way, this almond milk is a delicious, nourishing alternative that will leave your body happy - and unlike dairy milk, almond milk is alkalising and rich in the beauty nutrient Vitamin E. Drink up!

  CREAMY ALMOND MILK - sugar free, calcium, protein, vegan, plant based, dairy free, gluten free,   whole foods, no refined sugar, nut milk, recipe, easy  , natural  , recoveringraw.com, recoveringraw

ALMONDS

Almonds are particularly rich in vitamin E (an antioxidant) which mops up free radicals and keeps the skin looking youthful in addition to protecting the cardiovascular system. They are rich in fibre (about 12%), so keep the pulp from this recipe, freeze it and add it into smoothies for a fibre boost. 

This almond milk is...

  • Naturally sweet, 
  • Rich and creamy, 
  • Packed with nutrients, 
  • ... and highly versatile.

CREAMY ALMOND MILK

Soak time: 8 hours
Make time: 5 minutes
Makes: approx. 750mL

THE GOODS

  • 2/3 cup almonds, soaked in water overnight
  • 2 medjool dates, pitted (omit if you prefer your milk unsweetened)
  • 3 cups filtered water
  • Pinch salt
  • Splash of vanilla extract or a pinch of vanilla powder

THE HOW TO

  1. Begin by rinsing your almonds really well and draining them. Place them in a blender with the remaining ingredients.
  2. Blend everything for a minute or two on the highest setting until frothy and well combined.
  3. Squeeze and strain through a nut milk bag or piece of cheese cloth (you can dry the pulp out in the oven or a dehydrator and then blitz in a food processor to be used as almond meal).
  4. Transfer to an airtight bottle and keep in the fridge for up to 5 days.
almond milk recovering raw recipe