(Dairy free, gluten free, vegan)

Almond milk is so useful and not just for breakfast with porridge, granola or drinks. It can add creaminess to smoothies, be a useful ingredient in desserts and also form the basis of sauces too. Soak the almonds for at least 8 hours or overnight. This makes the almonds easier to digest and makes it easier on your blender too. However, if you don’t have time to soak them, you can make almond milk with dry almonds too. To make almond milk, you really need a decent blender – one with at least 1000 watts or more. I use a Blendtec which is 1500 watts. Higher powered blenders may be a little more expensive but it will save you a small fortune in burnt out cheaper blenders if you choose to invest in one.

NOTES: You can store the almond pulp in the freezer and use it to make the the Almond Orange Zest Cake.

Almond Milk
Prep time
Yield: 2½ cups
  • 1 cup almonds, soaked for 8 hours or overnight
  • 3-4 cups water
  1. Rinse the almonds under cold running water.
  2. In a blender, whizz the almonds with the water to form an emulsion.
  3. Pass this through a nut milk bag to collect the liquid. The liquid is the almond milk.