This recipe is courtesy of Gemma Harris, who led an inspirational World Food Day workshop at the JVS on 16 October, 2013. For more tips on sustainable living, visit Urban Harvest.
Almond Milk
Recipe Type: Vegan
Author:
Prep time:
Total time:
Serves: Makes approx. 2 cups/half a litre
Lots of people avoid udder milk because of the animal abuse, but what about the alternatives? Soya milk is basically a box of highly packaged bean-flavoured water being driven in lorries around the country (or even Europe) when we have perfectly good water piped straight into our homes. One solution is to make your own almond milk – this saves money, packaging and transport!
Ingredients
- 1 cup dry almonds
- 2-3 cups hot water, to taste
Instructions
- Soak the almonds overnight.
- Rinse and drain.
- Add the hot water and blend using a hand blender or food processor.
- Leave to cool.
- Strain the mixture and press out all the liquid. If prepared correctly, the almond meal residue should be tasteless and can be used in baking or for compost.
- Refrigerate the milk in a sealed container. It keeps for a few days.
Notes
While the preparation time is only around 10 minutes, allow time for the milk to cool after blending (approx. half an hour). Also remember to soak the almonds overnight.