Almond Milk I
This Almond Milk I recipe is built around (100 g) almonds, and it comes together in about under an hour from start to finish. Nothing about the method is tricky; follow the steps in order and it turns out the same every time. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Easy
Ingredients
- 1 cup (100 g) almonds
- 4 cup (1 l) water
- Dates, optional
- Salt, optional
Method
- Soak the almonds in the water overnight. They should swell and become supple.
- Grind the soaked almonds and water in a blender. Blend in a pinch of salt and a few dates if desired.
- Strain the almond mixture through a fine filter to remove the almond solids. Folded cheesecloth or a nut milk bag work well.
- Use the almond milk immediately or chill.
Tips for the best Almond Milk I
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 4 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Is this Almond Milk I recipe easy to make?
It is rated easy: 4 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Almond Milk I ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for (100 g) almonds?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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