Homemade almond milk is a great alternative to dairy or soy based milk products. When it comes to non-dairy milk alternatives, many store bought options are not the healthy alternative that they are made out to be. Store bought almond milk is usually loaded with added sugars, preservatives, vegetable oils and thickeners. This also goes for rice milk, oat milk and soy milk too.

I really encourage all of my clients to make their own almond milk.  I find that most clients are taken back at the suggestion of making their own milk. The thought of making a milk seems like a really complicated process. That is until I explain how easy it actually is, AND how much better home made almond milk TASTES!

So I really encourage you to give it a go. You can make it as required so that you always have a fresh batch in the fridge. Store it in an airtight container and it will stay fresh for around 3 days. Just give it a little shake before using.

Oh, and don’t throw away the almond pulp. This is a precious source of protein and can be incorporated into bliss balls, it can be dried out to make almond meal, or added to soups, smoothies or juices for added protein.

UPDATE – The thermomix method has been added to the bottom of the recipe box. Nothing beats the thermomix to thoroughly blend the nuts to extract the maxmimum flavour and creaminess from the nuts.

Straining your almond milk