Ingredients (for 600 mls)
- 1 cup Soaked Almonds
- 2 cups Water
Pour out the water used for soaking the almonds and put the almonds in the blender. Add the water, little by little, to make sure the mixture is blended well and that the pulp is very smooth.
Strain the mixture using a muslin cloth. Wring and squeeze the cloth well (but not so hard as to tear the cloth!), pour your almond milk into a bottle and refrigerate.
This almond milk should be used within 4-7 days. It will likely separate in the fridge, so make sure to shake it before using it.
This recipe makes a thick milk; don’t hesitate to add more water to make a thinner milk.