The Unbakery's Almond Milk

. June, 2015
The Unbakery's Almond Milk

The Unbakery's staple milk, keeping activated almonds in the fridge makes it quick to blend your own nut milk.

INGREDIENTS

⅔ cups almonds (soaked 12 hours)
2 cups filtered water
pinch vanilla bean powder or ½ teaspoon vanilla extract
pinch sea salt
optional – 1 teaspoon sweetener (maple syrup, raw agave, coconut crystals, raw honey) or pitted date

METHOD

Drain the soaked almonds and rinse thoroughly, then blend all ingredients on high in a blender for 1-2 minutes until well combined.
 
Strain through a fine cheesecloth/muslin or a nutmeg bag. The result should be a lovely, smooth milk that doesn't contain any grainy pieces. Strain again or use a finer weave cloth if this has happened.
 
Place in a sealed jar or bottle. Will keep in the refrigerator for 2-3 days. Makes 550ml.
 
 
The Unbakery: Raw Organic Goodness

The Unbakery: Raw Organic Goodness

This recipe is an extract from Megan May's cookbook The Unbakery: Raw Organic Goodness, published by Beatnik. It's available from all good bookstores now, priced $59.99. It's a comprehensive guide to eating the raw way, with recipes taken from Megan's two hugely popular Auckland "unbakeries".

Subscribe or Log in to dish to save recipes

Subscribe
SAVE
TAGS

Related Content

latest issue - on sale now

HOLIDAY
Check out our
latest issue:

HOLIDAY

dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.