Looking to switch-up your diet and experiment with going dairy-free for a bit, but not losing out on milky goodness in your favourite recipes? Almond milk's your solution. Low is carbs and saturated fats, it's a healthier alternative to regular dairy milk and of course, crams in all those key vitamins and minerals that are good for the gut. Not to mention, it's pretty versatile, too, so you can enjoy all your favourite recipes stress-free, including puddings, ice creams, oats, purees, smoothies, mashed potatoes, and even French toast! If you're not a fan of store-bought cartons, you can try your hand at making at home yourself. It's pretty straightforward and uncomplicated, and requires just 10 mins for prep and a handful of ingredients. Ingredients:- - Raw Almonds, 1 cup, preferably organic - Filtered Water, 4 cups + more for soaking - Vanilla, 1 tsp, optional - Medjool Dates, 2, pitted, optional - Sea Salt, a pinch Method:- • Add the almonds to a jar, cover with filtered water, and let soak for 6-8 hours, or overnight. Drain, rinse, and discard the water • In a blender, add the soaked almonds, 4 cups of fresh water, sea salt, vanilla, and dates, and blend on high for 3-4 minutes the mixture is finely puréed and the liquid is white/milky • Strain the mixture through a nut milk bag into a bowl and squeeze well until only solids remain in the bag • Store in a sealed container in the fridge for up to 5 days and shake before using.

almondmilk

Foodhall,  almondmilk

Looking to switch-up your diet and experiment with going dairy-free for a bit, but not losing out on milky goodness in your favourite recipes? Almond milk's your solution.

Low is carbs and saturated fats, it's a healthier alternative to regular dairy milk and of course, crams in all those key vitamins and minerals that are good for the gut. Not to mention, it's pretty versatile, too, so you can enjoy all your favourite recipes stress-free, including puddings, ice creams, oats, purees, smoothies, mashed potatoes, and even French toast!

If you're not a fan of store-bought cartons, you can try your hand at making #almondmilk at home yourself. It's pretty straightforward and uncomplicated, and requires just 10 mins for prep and a handful of ingredients.

Ingredients:-
- Raw Almonds, 1 cup, preferably organic
- Filtered Water, 4 cups + more for soaking
- Vanilla, 1 tsp, optional
- Medjool Dates, 2, pitted, optional
- Sea Salt, a pinch

Method:-
• Add the almonds to a jar, cover with filtered water, and let soak for 6-8 hours, or overnight. Drain, rinse, and discard the water
• In a blender, add the soaked almonds, 4 cups of fresh water, sea salt, vanilla, and dates, and blend on high for 3-4 minutes the mixture is finely puréed and the liquid is white/milky
• Strain the mixture through a nut milk bag into a bowl and squeeze well until only solids remain in the bag
• Store in a sealed container in the fridge for up to 5 days and shake before using.

Looking to switch-up your diet and experiment with going dairy-free for a bit, but not losing out on milky goodness in your favourite recipes? Almond milk's your solution. Low is carbs and saturated fats, it's a healthier alternative to regular dairy milk and of course, crams in all those key vitamins and minerals that are good for the gut. Not to mention, it's pretty versatile, too, so you can enjoy all your favourite recipes stress-free, including puddings, ice creams, oats, purees, smoothies, mashed potatoes, and even French toast! If you're not a fan of store-bought cartons, you can try your hand at making #almondmilk at home yourself. It's pretty straightforward and uncomplicated, and requires just 10 mins for prep and a handful of ingredients. Ingredients:- - Raw Almonds, 1 cup, preferably organic - Filtered Water, 4 cups + more for soaking - Vanilla, 1 tsp, optional - Medjool Dates, 2, pitted, optional - Sea Salt, a pinch Method:- • Add the almonds to a jar, cover with filtered water, and let soak for 6-8 hours, or overnight. Drain, rinse, and discard the water • In a blender, add the soaked almonds, 4 cups of fresh water, sea salt, vanilla, and dates, and blend on high for 3-4 minutes the mixture is finely puréed and the liquid is white/milky • Strain the mixture through a nut milk bag into a bowl and squeeze well until only solids remain in the bag • Store in a sealed container in the fridge for up to 5 days and shake before using.

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