Homemade almond milk recipe

If you're a fan of plant-based beverages, then this recipe is perfect for you. Plant-based drinks are a healthy and tasty alternative to cow's milk. However, store-bought versions can be expensive and sometimes contain additives. Almond milk is low in calories (about 40 Kcal per 100 ml), making it a great choice for those watching their waistline.

Making your own plant-based milk allows you to control the ingredients you consume, and it's also cost-effective and environmentally friendly. You reduce waste associated with commercial product packaging. Moreover, you can customize this recipe with other nuts (such as hazelnuts, walnuts, oats, soy, etc.) and even create blends.

In addition to making your almond milk, you'll get a delicious and nutritious byproduct: almond pulp, or "okara," which can be used in various recipes to reduce food waste. We've decided to turn it into soft and moist cookies.

But let's start by making our delicious homemade almond milk!

We use the term "almond milk," but it's a linguistic convention. In fact, the word "milk" is strictly used for animal-derived products.

Ingredients for the Recipe:

• 100 grams of almonds
• 1 liter of water

You can adjust the quantity of almonds to achieve the desired creaminess of your milk.

Steps:

• The day before, soak the almonds in water to make them more digestible and easier to blend.
• Discard the soaking water and place the almonds in the blender.
• Add the water and blend.
• Place the fine-mesh strainer or cheesecloth over the mixing bowl and position the vegetable milk filter in the strainer.
• Pour the liquid through the strainer and squeeze it well with your hands to extract all the liquid.
• Fill the glass bottle with your plant-based milk using the funnel.
• Almond milk can be refrigerated and stored for 3 to 4 days.

If desired, you can add a sweetener (agave syrup, vanilla extract) or chocolate or a superfood.