I’ve recently settled into a satisfying plant-milk protocol:
- When I’m out, I’ll get oat milk in my coffee – it’s the best by far;
- At home, I make my own almond milk for tea and coffee – it’s the most creamy, and works 100% every time (whereas homemade oat milk can get a weird glutinous texture).
- I sometimes get storebought soy milk for cooking or baking, or just to have on hand – it’s cheaper than other store-bought plant milks, has a higher protein content, and is too laborious to make myself.
Homemade almond milk is really easy to make, and relatively affordable if you buy your almonds in bulk.
Homemade Almond Milk
Make your own super-creamy almond milk at home: all you need is a blender and a nut milk bag (or a clean old t-shirt!)
- Nut milk bag
- ½ cup raw almonds
- 2 dates
- pinch salt
- ¼ tsp soy lecithin granules
- Soak the almonds in fresh water overnight (or in hot water for 2 hours).
- Rinse, and place in a blender with two cups of fresh water, dates, salt, and soy lecithin.
- Blend for a minute.
- Pour through a nut milk bag (or layered muslin, or an old clean t-shirt) and squeeze out all the liquid.
- Store in a jar in the fridge for up to one week (and keep the fibrous remains for your next smoothie, or to bake into muffins).
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