I love my nut milks and once you get used to making them it takes no more than 5 minutes to make creamy fresh delicious almond milk.
I always buy organic nuts in bulk from the green door market THE GREEN DOOR for my almond milk as it’s more cost effective.
I always soak my nuts to activate them as nuts contain enzyme inhibitors and phytates making the digestion and absorption of nutrients difficult to digest as the phytic acid binds to minerals in the digestive tract. So by soaking them in water with a pinch or pink Himalayan salt they can be neutralized. I soak mine for 8-12 hours and then I rinse and freeze. You can use straight after soaking, as the nuts are nice and plump from the water. I soak large batches of nuts so I always have some to hand from the freezer.
Here are some nuts soaking and then frozen ready to use along with a nut milk bag
SWEETENED OR UNSWEETENED
You can have sweetened or unsweetened almond milk. I sweeten mine with dates. Dates are a good source of energy, iron, potassium, vitamin A, fiber and antioxidant flavonoids. I always have some soaking in a jar of filtered water in my fridge ready to go. You will also need a nut milk bag, which you can buy from Down To Earth and a bowl.
You will need a blender for this, I use my nutribullet
Ingredients and method for almond milk:
Place a small handful of nuts in the blender
A Pinch of Pink Himalayan salt
Dates to sweeten if desired. I use 2-3
Fill too the line with water
Blend for a couple of minutes till creamy and frothy. Play around with nut quantities and consistency. I find around 12-15 nuts perfect. Pour into a nut milk bag and squeeze through. This is possible the most satisfying part! Transfer into a jug or bottle and serve.
I use the almond milk for oats, muesli, matcha lattes and as a base for soups.