- 100g or 2 Handfuls Almonds
- 200ml / 7 fl oz Tap Water
- 800ml / 28 fl oz Filtered Water
- 1 Pinch Himalayan Rock Salt
How To Make
Prep The Day Before: Soak the almonds in the tap water overnight or for a minimum of 6 hours.
Option 1: Make With A Blender:
Discard the almond water and rinse the almonds. Place the almonds, filtered water and salt into a blender or Retro Super Blend and blend for 1 – 2 minutes (depending on the power of your blender). Then pour the blended almonds through either a nut bag or a sieve and voilà, you have almond milk!
Option 2: Make With A Slow Juicer
All you do is add a quarter of the soaked nuts, turn the juicer on, gradually pour about 200ml / 7 fl oz of the filtered water through, then add another quarter of nuts and a further 200ml / 7 fl oz of water and so on until all the nuts and water have been used. Then bingo, creamy almond milk flows from one shoot and dried almond ‘flour’ pops out of the other. Lastly, sprinkle the rock salt into the milk and give it a quick stir and enjoy!
Good to Know!
- The almond milk will keep in the fridge for up to 3 days.
- Over time the milk will separate slightly due to the natural fats, so simply give it a stir before you use it.
- As an alternative you can use other nuts such as brazil nuts or hazelnuts.
**Please note you cannot make nut milk with a fast/centrifugal juicer**