Homemade Almond Milk

Homemade Almond Milk

I have always been keen to make my own homemade almond milk but have always thought it to be a tedious and bothersome task. After recently purchasing 1kg of almonds at a reasonably good price ( the cost of almonds has been crazy expensive lately ), I was determined to give it a go.
Surprisingly, it is so simple to make and tastes way better than store bought almond milk. It is best enjoyed within 2-3 days after you make it and it can be used in place of cows milk, which is ideal for people who are lactose intolerant.
Follow these simple steps, and check out the delicious recipe for my almond milk white sauce below.


How to make Almond Milk :
Soak 1 cup almonds in water overnight.
The next day, drain the almonds and divide into two portions.
Place one portion into the large cup of your Nutribullet or a high powered blender, and add about 2-3 cups water. Blend until smooth. Repeat with the second portion.
Pass the milk mixture through a muslin cloth and extract as much milk as possible. Discard the pulp or it can be used in smoothies or in baking muffins.
This recipe should yield about 1 litre of delicious almond milk.


image1 (55)



Email this to someonePin on PinterestShare on FacebookTweet about this on TwitterShare on Google+

Spaghetti in a creamy Almond Milk Sauce

Serves : 2

Ingredients :

  • 6 leftover kebabs/meatballs in a tomato sauce or leftover butter chicken
  • 1 cup spaghetti, broken into pieces
  • 1 cup homemade almond milk
  • 1 tblsp coconut oil
  • 2 tblsp cornflour
  • salt and pepper to taste


Directions :

Heat the coconut oil over medium heat, whisk in the cornflour, and then add in the almond milk. Allow to thicken. Whisk until smooth. Season to taste.

Boil spaghetti in boiling water until al dente. Drain and add to the creamy sauce.

Set the spaghetti onto a serving plate. Top with the meatballs or butter chicken. Serve hot immediately.