Almond milk is a staple in my household – it’s just so healthy and versatile.
Thanks to New Zealand’s Revive Cafe cook book for this recipe – I loved the addition of dates and vanilla for sweetness. The best part of all about making your own almond milk is that it’s a heck of a lot cheaper than buying it from the supermarket, and I reckon a lot more nutritious too.
Just one note: this recipe calls to blitz the almonds without any pre-soaking. Now that works fine for me, as my Nutri-Bullet makes fast work of them. However, if you need to be kinder to your blender blades, I suggest you pre-soak your almonds overnight by covering them with water. Next day, simply follow the recipe as usual, though you may need a little less added water as the almonds will have soaked up quite a bit already.
- 3/4 cup whole raw almonds
- 8 dates soaked in boiling water for 5 minutes
- 4 cups filtered water (include the water the dates have been soaking in)
- 1 pinch salt
- Optional: A few drops pure vanilla essence
- Put all ingredients into a blender. A food processor or stick blender may suffice, but will not produce as creamy a milk.
- Blend for around 2 minutes or until creamy. Use as high a speed as possible – you want creamy milk, not water and small pieces of almonds!
- You can use straight away or you can store in the fridge for around 5 days. You will have to stir or shake each time you use it as the ingredients will separate. Use as you would normal milk.
· You can use cashew or brazil nuts to make different flavoured milks.
· If you are in a hurry, just use 2 Tbsp of honey instead of the dates.
· To make almond or nut cream, simply reduce the amount of water used. *Recipe is Copyright Revive Cafes and is used with permission. Taken from the Revive Cafe Cookbooks available from www.revive.co.nz
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?