Milk is one of the biggest considerations when switching to a vegan diet. At the same time, we are also spoilt for choices when it comes to milk options – full fat, low fat, no fat, skimmed, soy, almond, rice, oat, coconut, and the likes.
A few years back I was looking for alternatives to dairy milk and tried almost all of these options. Almond milk turned out to be my absolute favourite. It’s yummy, easy to make, and can be made thick or thin to suit your liking. It is rich in vitamin E, which is an important antioxidant. Vitamin E can help lower your risk of serious health conditions like stroke, heart disease, and even cancer.
Prep: 10 mins | Total: 10 mins | Yield: 1 LitreIngredients
1 cup raw almonds (soaked overnight)
2 pitted dates (overnight soaked)
A pinch of salt
Directions
Step 1: Place the raw almonds in a glass bowl and cover fully with water. Remember that the almonds will absorb some water as they soak. Let them soak overnight, then drain and rinse them.
Step 2: Add the almonds to a high-powered blender, along with 1-2 soaked dates, a pinch of salt, and 4 cups of fresh, cold water. Turn the blender on high for 2 minutes and blend until it’s creamy and smooth.
Step 3: Use a cheesecloth to strain the almonds into a bowl. Then pour the almond milk into an airtight container and store it in the fridge.
Cook’s Notes You can add 1 tsp of vanilla extract to make vanilla flavoured milk. You can also use a sweetener of your choice, like maple syrup, honey instead of dates. Do not throw the almond pulp. Just combine it with 2 tbsp of sweet almond oil or virgin coconut oil. Slather on your body in the shower or bath and get the almond glow! You can store mixture in a glass jar in the fridge for a couple of days.
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