D.I.Y. Almond Milk
There's now an abundance of UHT supermarket almond milks available, but few of them match up nutritionally to making your own... and it's super easy to do. This recipe makes around 4 cups, which can live in a jug in your fridge for 3-5 days. Plus! Here's a ripper recipe for using the leftover pulp when you make this recipe.
See the video below for step-by-step visuals (enjoy my uber-fabulous videoing skills from years back - so profesh!)!
1 cup raw, organic almonds
A high speed blender/food processor (I use a Vitamix, which you can get here - with a substantial discount!)
A large bowl
Soak your almonds overnight in filtered water. This will activate them by removing the phytic acid and beginning the sprouting process, which make them much more nutritious and significantly easier to digest.
Place soaked nuts in your blender with four cups of filtered water and blend until very smooth.
Put your nut bag/cheesecloth in a strainer over a bowl, and pour in the nut mixture. Use your hands to strain the milk through the bag/cloth.
Pour the milk into a jug and store in the fridge for 3-5 days.