Almond milk, when made fresh, is worlds apart from the store-bought variety. Creamy, subtly sweet, and free from unnecessary additives, this homemade version is as simple as it is delicious. With just a handful of ingredients, you get a rich, smooth plant-based milk that’s perfect for porridge, smoothies, or even on its own!
Soaking the almonds before blending activates them, which helps to break down phytic acid—an anti-nutrient that can hinder the absorption of minerals like iron and zinc. This process also enhances digestion by making the almonds’ nutrients more bioavailable and easier for your body to absorb.
2 cups. Soak the almonds for 8 hours or overnight. Add them to a bowl or jug and add plenty of fresh water to cover them.
1/4tsp.
Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.
1/8tsp.
