Almond milk is a great alternative to classic milk. It is lactose free, creamy and full of protein. You can do this once a week and keep it for 4-5 days. In coffee, cereals or in the use of your cakes, it is part of your daily diet. You can do it with other nuts such as cashews, walnuts or hazelnuts. The remains of almond pulp left in the strainer can be used as if it were flour to replace it in desserts such as cakes, cake bases, cookies or muffins for example.


Ingredients:

800 of raw almonds. Preferably peeled, but can also be used without peeling.

800 ml of cold water.

Sugar or sweetener to taste.

How to do:
you simply blend together almonds and water, until the almonds are completely broken down. The resulting “milk” is creamy, with a mild almond flavor that blends almost seamlessly into any recipe.Once blended, all you have to do is strain out the pulp for a smooth and silky milk. I use a nut milk bag to make sure I get every piece of pulp, but you could also use a fine mesh strainer if you don’t need it silky-smooth.One of the biggest perks of making your own homemade almond milk is that you can make it without preservatives or additives, like carrageenan– which is found in many store-bought brands. Carrageenan is derived from seaweed, and helps thicken and stabilize foods, but it may also cause inflammation and gastrointestinal discomfort in the body.