Unsweetened almond milk is the homemade version of the plant-based milk that many of us buy as a beverage, usually for breakfast.
Its taste is certainly more delicate, and by making it ourselves, we can avoid all those substances, such as various thickeners, present in ready-made plant-based drinks.
You can enjoy it fresh, plain, or with a splash of coffee, etc. This way, you’ll have a really great milk suitable for the whole family, and sugar-free.
It can also excellently replace cow’s milk in the preparation of custard and chocolate cream.
After obtaining the milk, you’ll be left with soaked blended almonds that can easily be used to make cakes or cookies.
So, no waste and really minimal effort to have the healthiest version of a drink that many of us use daily.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 5
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 231.60 (Kcal)
- Carbohydrates 8.62 (g) of which sugars 1.74 (g)
- Proteins 8.46 (g)
- Fat 19.97 (g) of which saturated 1.52 (g)of which unsaturated 17.55 (g)
- Fibers 5.00 (g)
- Sodium 8.40 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz almonds (peeled)
- 5 cups water
Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Blender
- 1 Sieve
- 1 Piping Bag
- 1 Spatula in silicone
- 1 Glass Bottle with airtight seal, 1 liter
Steps
To prepare unsweetened almond milk, if we have almonds still with their skin, first of all, we need to immerse them in boiling water for at least 5 minutes and then remove the skin.
The night before, place the peeled and coarsely chopped almonds in a large bowl with 5 cups (1.2 liters) of mineral water to obtain 4 cups (1 liter) of almond milk at the end.
You can still get good results with a soak time of a couple of hours.
In that case, I recommend slightly warming the water before putting the almonds in, to help release their flavor into the water.
After the designated time, remove the almonds.
Once the water, which is clearly the milk and should be left in the bowl, is drained, blend the almonds and then return them to the same soaking water.
Stir and leave for a few minutes.
Then filter by pressing the almonds a little to release as much water as possible.
Use a sieve and a silicone spatula to help.
This way, you will have obtained both sugar-free plant-based milk and soaked chopped almonds to use for possible cakes or cookies. See the gluten-free sponge cake recipe.
The unsweetened almond milk is now ready.
Storage
Store in the fridge in a bottle with an airtight seal for about 4 days.
