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