Store bought almond milk contains lots of sugar (to lengthen the shelf life), unwanted preservatives and additives for about RM20-30 per litre. Using a pack of 1kg raw almonds which can be bought for similar price, you can yield up to 6 litres (or more) of almond milk!
Today, I used 1 cup of raw almonds and it yielded about 1 litre of almond milk.
1 cup of raw almonds (soaked overnight)
4 cups of water
|Steps to make almond milk|
|Homemade almond milk|
Homemade almond milk can last for 4-5 days in the refrigerator.
The methods used for blending and straining are all the same. However, different nut require different soaking time. For example, soaking time for cashews can be decreased to 4-5 hours as they’re softer. For walnuts, soaking is not required as it’s soft enough to be blended already.
|Nut/ Seed||Soak Time (hrs)||Ratio (Nuts:Water)|
|Hazelnuts||Do not soak||2:3|
|Hemp seeds||Do not soak||½:4|
|Macadamia nuts||Do not soak||1:3|
Reminder: Do not throw away the pulp as they can be dried up to be used as flour too.
Fun fact: Almonds are the most alkaline of nuts. To put it simply, we will feel unwell when our body is too acidic. Consuming almonds alkalizes the blood, which can assist in returning our bodies to optimal health. They also contain the highest amount of amino acid, Arginine, hence boosting our immune system and inhibiting tumour growth.
NOTE: This is strictly not for people with peach or tree nut allergy. Symptoms may include instigate swelling, diarrhea, vomiting and congestion of airway which results in respiratory difficulties and insufficient oxygenation.