Vanilla Almond Milk
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup raw almonds
- 2½ cups water plus extra for soaking the almonds
- 1 teaspoon vanilla extract
- 1 pinch salt
Method
- Rinse and drain the almonds. Transfer the almonds to a large pitcher or mason jar and add at least twice the volume of water (use filtered water if your tap water is icky).
- Cover with a towel and let the nuts soak at room temperature for at least 12 hours (but no longer than 24 hours).
- When the almonds are ready, dump them in a colander and rinse well with several changes of water.
- Add the almonds, 2½ cups of water, vanilla, and salt to a high powered blender. Blitz on high until the almonds are pulverized.
- Grab a nut milk bag and place it in a pitcher or large measuring cup. Pour in the blended almond milk and seal the top of the bag. Slowly squeeze out the milk from the top to the bottom.
- Transfer the strained milk into a spill-proof bottle and store in the fridge for up to 4 days.