From our family kitchen
Almond milk
Published
Makes 1 litre
Ingredients
- 200g almonds (soaked for 12 hours in just enough water to cover)
- 1 litre filtered or tap water
- 1 tsp runny honey or agave nectar (optional)
Method
Drain the almonds. Transfer with the 1 litre water to a high-speed blender and blend until smooth. Strain the almond liquid through a fine sieve, muslin or clean tea towel, leaving behind the almond meal. Stir through the honey or agave, if using. Pour the almond milk into a glass jar or bottle and store in the fridge for up to 2 days.
Tips and notes
As shop-bought milks often don’t contain many actual almonds, it pays to make your own.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
A little inspiration for your kitchen
Enjoyed this recipe? Join Lucy Bee emails for more recipe ideas, cooking inspiration, news and offers.
Already subscribed? Enter your email to add recipes to your interests. You can unsubscribe at any time. Read our Privacy Policy.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story