Zero waste almond milk
This is a basic recipe using almonds. The same recipe can be used or tweaked slightly for any other plant based milk drink such as soya, oat or rice milk.
Servings: 5 200ml glasses
Cost: €2 or £1.60
Food processor or blender
Verdonce reusable cloth bag or muslin cloth
Glass bottle or jar for storage
- 100 g almonds uncooked and unsalted. Best with skins still on
- 1 ltr water you can add a little extra to make sure you end up with 1 litre
- 1 large date remove the stone
- 3 cm vanilla bean
- 1 tsp cinnamon powder You can also use a small cinnamon stick
- 1 small piece lemon peel Wash first. We recommend organic lemons. Orange peel is really great too!
- 1 pinch sea salt optional
Measure out 100g of almonds (or soya beans) and soak overnight in water
Drain the almonds and add them to the litre of water and add the complimentary ingredients
Blend of around 1 minute in a food processor or hand blender. You should see a froth on top and a lovely looking milk emulsion
Pour into your cloth bag or muslin cloth over a glass bowl. In the case of the Verdonce bag we recommend tying it to stop the emulsion coming out over the top as you squeeze
Gently squeeze the emulsion through the bag and into the bowl
Decant the milk from the bowl into a glass bottle or jar and keep in the fridge
You can substitute the primary ingredient almond for the ingredient of your choice. Some ingredients like almonds, tiger nuts, flaxseed and soya beans need soaking overnight. See above for details of our 7 delicious vegan milks.
For other ingredients like oats and rice, you need to half the quantity of you base ingredient and use nearly boiling water (around 80ºc). For some small seeds like flaxseed blend first in half the amount of water and then add the rest of the water after blending.
Experiment around with your complimentary ingredients and ajdut to task.
Recycle the pulp as a paste to spread on toast or as an ingredient for a yummy and wholesome sponge cake.