Almond Milk

24th March 2018PureNakedVegan

Prep time:

Cook time:



Print Recipe


  • 230 grams Almond
  • 4 Dates, or Date Syrup or Agave Nectar
  • 920 millilitre Water


  • 1)

    Soak a cup of almonds in water overnight, then peel, rinse and drain them.

  • 2)

    Blitz in a food processor with four cups of water and a few stoned dates or a little agave nectar if you would like a little sweetness.

  • 3)

    Strain through a muslin cloth squeezing all the milk out. (leftover pulp, which can be dried and pulsed even more in a food processor and made into almond flour to use in baking.)

  • 4)

    The milk will keep in the fridge for a few days, but stir just before each serving, as it will naturally separate over time


Tips & Tools: Squeeze out small seeds, nuts, cereals & herbs- ChufaMix

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe