Homemade almond milk that 100% vegan and contains way more than only 2% almonds, sounds like a plan to me!
Oh and by the way, is very easy to make and tastes incredible!
This should be more than enough reason for you to try out this recipe. I promise you, you will not be dissatisfied. The almond pulp that remains after you have squeezed out all the milk, don’t throw away! Mix it with your 1 1/2 tablespoons of your favourite spices (I used cinnamon and ginger). crumble it with a fork and roast it in a preheated oven (150 degrees Celcius, hot air oven) for 15 minutes or until crunchy. The roasting time depends on how wet the crumble is when you put it in the oven. The crunchy bits add a nice extra flavour to your granola, muesli or oatmeal breakfast. I really like these kind of recipes where we can make something really nice out of food that we considered to be waste!
homemade almond milk, with vanilla, dates and hemp seeds. Once you have tasted this, you will no longer go for the store bought, that by the way in most cases only contains 2% of almonds! Go for it, make your own!
- 75 gr almonds blanched
- 400 ml water
- 0.5 tsp vanilla powder
- 2 tbsp hemp seeds
- 30 gr medjool dates
- 600 ml water
- 1 pinch salt
Soak the almonds overnight (12 hours minimum) in 400 ml water
Drain and rinse the almonds and add them with 600 ml water and the other ingredients into a high speed blender, blend for 1 minute
Put a cheesecloth in a medium sized bowl. Add the milk. Use you hands to squeeze out as much milk as you possible can. This recipe will give you approx. 650 ml of almond milk.
By the way: do not throw away the almond pulp! Flavour it with 1,5 tbsp your favourite spices (I used cinnamon and ginger) and let it dry in a preheated oven (150 degrees Celcius hot air oven) for 15 minutes or until crunchy. Great add-on to your granola, muesli or oatmeal breakfast. Let's reduce food waste!
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