Almond milk from the shops can be full of additives and fillers – its good to check labels as brands differ. Home made is much nicer in taste I find, and is cheaper too. I recommend allowing the almonds to soak in the fridge during the hot summer months, to avoid rancidity.
The other great thing about making your own, is the leftover pulp can be used in baking, smoothies or even as a crust for fish if you add some spices, salt and perhaps chilli. It can be frozen for when it’s convenient to use.
1 part raw almonds
2 parts water
Vanilla essence or sea salt (optional)
Soak almonds in water for around 12 hours. Drain off. Add 2 cups of fresh water and blitz in a food processor for 30-60 seconds (depends on strength of your blender).
Push the blend through a hession bag, piece of clean cotton, or a fine sieve to separate the pulp. Add a little pinch of salt or a dash of vanilla according to your taste.
Will keep in the fridge for 2-3 days.