Soak 1 cup of almonds overnight, or up to 2 days (place the almonds in a bowl and cover with about 2cm of water. They will plump as they absorb water).

The longer the almonds soak, the creamier the almond milk.

Drain the almonds and rinse them thoroughly under cool running water.

Combine the almonds with 2 cups of water in the blender at the highest speed for 2 minutes. Pulse in the blender a few times to break up the almonds. The almonds should be broken down into a very fine meal and the water should be white and opaque.

Strain the almond milk through a nut milk bag. Squeeze and press to extract as much almond milk through the bag as possible.*

You can use the left over almond pulp for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal or freeze it until you need it.

Store the almond milk in a jar or sealed container in the fridge for up to 4 days.

How to use almond milk:

You can use your almond milk just as you would any milk – in smoothies, hot drinks, on cereal, in baking or just as it is! For delicious creamy milk, try blending your almond milk with a teaspoon of coconut nectar, a teaspoon of coconut oil and a pinch of salt.

Nut milk is a fun and simple addition to your lifestyle. Not only is it good for your health, it will also save you money and reduce your waste at home.

Almond milk is perhaps the most common and versatile of nut milks, yet you can also use pecans, hazelnuts and even sunflower seeds.

*Nut milk bags are useful little bags that are used to separate nut milk from the nut pulp. Nut milk bags are sold at The Source Bulk Foods.  Make sure you wash them thoroughly after use and hang them in a place where they can dry until next time.