For people that can’t drink dairy products anymore, or would rather avoid dairy products on a regular basis there is a delicious alternative – nut milk! Highly nutritious, satisfying, tasty and easy to make, it can be used it as a direct replacement for cow’s milk. It also makes an excellent base for smoothies and soups. Here is the recipe for almond milk, my personal favourite, but feel free to make with other nuts, such as walnuts, brazil nuts or hazelnuts.
Almonds have extremely high levels of manganese, magnesium and Vitamin-E, which can help reduce risks of heart disease. They are also high in monounsaturates, which can help lower LDL-cholesterol. Studies have also shown that almonds can help lower the glycaemic index of a meal when eaten alongside it (Jenkins DJ, Kendall CW, Journal of Nutrition), providing extra protection against cardiovascular disease and diabetes.
1 cup almonds, soaked for 8 hours and then dried
3 cups water
1 tbsp lemon juice
Pinch Himalayan salt
½ tsp vanilla powder
1 tsp sunflower lecithin (optional)
1 tbsp coconut sugar or preferred sweetener (optional)
• Blend 1st 2 ingredients in a high-speed blender until completely smooth.
• Pour mixture through a nut milk bag, fine-mesh strainer or chinois (you can see a chinois in the following photo) Reserve pulp.
• Add remaining ingredients to milk and blend again.
• Store in a airtight container or mason jar and keep in the fridge.
• Nut milk will keep for 2-3 days in the fridge. The salt and lemon juice both acts as preservatives, giving the nut milk a longer shelf life.
• The sunflower lecithin acts as an emulsifier, otherwise the fat from the nuts will separate from the water over time. Don’t worry if you don’t have lecithin, just give the almond milk a good shake before serving.
• Use the almond pulp in whatever recipes you need it for. It can also be dehydrated and then ground into flour.
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