Almond Mylk
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 litres 1x
Ingredients
Scale
- 500 gm almonds pre-soaked (pre-soak the almonds overnight or for 8 hours with 2 inches over the almonds worth of water)
- 2 litres water
- Pinch of salt (I use Himalayan pink salt)
Instructions
- Rinse the almonds after soaking
- Add to blender with 2 litres of filtered water
- Blend until it resembles milk, around 60 seconds
- Pass the almond mylk through a fine sieve into a glass jar
- Add the pinch of salt to the mylk
Notes
Instead of almonds use walnuts
To sweeten add a tsp of vanilla or cinnamon
You can buy nut mylk bags to sieve the pulp from the mylk. The leftover pulp is great in smoothies the next day, topped on breakfast bowls or added to cake mixtures
