BASIC ALMOND MILK

Homemade almond milk contains all of the nutrients of the whole almond, and is packed with protein and heart-healthy monounsaturated fats and omega fatty acids, as well as Vitamins B, D and E, magnesium, potassium and copper. Ready to make your own pure almond milk? Let's get started.

Ingredients
1 cup raw almonds, soaked
3 cups filtered water

Instructions
USING BLENDER
1. Put 1 1/2 cups of the water and the almonds in a blender. Blend on high speed until very smooth. Add the remaining 1 1/2 cups of water and blend again. Strain for a smoother free flowing texture.
2. To strain, place a nut milk bag over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.

USING SLOW JUICER
1. When the juicer is running, spoon a ladle full of almonds and water into the top of the juicer. Carefully add more.
2. Continue adding more nuts and water into the juicer until you are done. To get a fine texture strain it from a fine mesh strainer.

Recipe Notes
Soak raw almonds overnight or 8-10 hours at room temperature. Rinse well and discard the water.
You can adjust the consistency of the milk by increasing or decreasing the amount of water.
Almond milk can be easily stored in a sealed container in the fridge for 2 to 3 days.
When left for sometime the milk tends to separate. Just give it a stir or a shake before using. It'll come back to its normal state again.
This basic almond milk can be used in recipes as a substitute to dairy milk or you can add a sweetener and some spices of your choice to make it more flavourful.
Almond pulp can be stored in refrigerator to use later in recipes. You may also dehydrate the pulp and turn it into almond floor. The pulp can also be used as face pack or body scrub.