One of the hardest things when cutting down on dairy products is to stop drinking milk. Even if all you consume per day is ½ glass of milk with your coffee, you still need a delicious replacement! And trust me, once you try this almond milk recipe, you’ll never go back!
Cappuccino lovers? Don’t worry! Over the years I learned a great tip for nut-milk frothing! All you need to do is add some lecithin powder which helps to create emulsions, as it contains both hydrophobic (water-hating) and hydrophilic (water-loving) groups. The lecithin will also help prevent the almond milk from separating into two distinct layers.
Why not spice it up? If you’re looking for a way to add some different flavors to your everyday almond milk, make sure to check out the options below.
This recipe requires a high-speed blender and a nut milk bag, which are absolute must-haves for your vegan(ish) kitchen. But it is surprisingly simple and quick!
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Drain your almonds and wash carefully.
Add the almonds, water, and any add-ins to a high-speed blender and blend for about 1 ½ minutes.
Strain using a nut milk bag, making sure you squeeze well until all the milk is extracted. Save the remaining pulp in the fridge up to 3 days and use it for baked goods.
Transfer the milk to an airtight bottle and keep it in the fridge.
The milk is good for about 3 days, but best consumed fresh. If you want to keep it for more than 3 days, try using a vacuum container.
Shake well before drinking.
Obviously, this is not my original recipe and it is based on many almond milk recipes I tested over the years.