Home-made almond milk is so much tastier than that bought in cartons and is easy to make, especially if you have a high-speed blender. We use the Optimum 9200 from Froothie easy to use, easy to clean. The Retro Super Blend can also cope well with nuts, but we tend to use that for smoothies and the Optimum for milk as it has a slightly larger capacity.
Almonds are the king of the nut world in terms of nutrients: they are alkaline and full of vitamins and minerals, including B vitamins, Calcium and Vitamin D. 1 oz or 28g (a small handful) contains about 6g of protein. Most of the fat content is the healthier mono-unsaturated type.
So, have a go at making your own, it is a very satisfying activity. Because it is a very hands-on exercise, do make sure you wash your hands and nails thoroughly before starting.
All ingredients are organic where possible. This recipe makes about 1 litre.
You will need something to strain the milk, we use a nut milk bag bought on Amazon and still going strong a year later. It is easy to rinse out afterwards, do it straightaway under running hot water and hang up to air dry.
Method
Soak 1 Cup Raw Almonds overnight in enough filtered water to cover them.
They will look plump after soaking.
Drain and rinse. The rinse water removes phytates which bind to minerals in the body and prevent absorption.
Pour the soaked almonds into the blender with:
3 or 4 Cups Filtered Water, depending how creamy you like it
1 or 2 Pitted Medjool Dates, depending on how sweet you like it
A good pinch of Pink Himalayan Salt
Optional: 1/2 Tsp Vanilla Extract
Blend on Fast for about 60 secs.
Strain gently through a nut milk bag or muslin cloth into a large jug.
Let it run through first, then very gently begin to squeeze. Don’t be too enthusiastic about this or you’ll end up with more on you and the work surface than in the jug! Be patient. It’s worth it.
It can keep up to 4 days in an airtight jug or glass bottle (see Grip & Go below) in the fridge, but I doubt you will manage to make it last that long! It’s too good.
Ps You can dry the pulp on the lowest setting of the oven and use it as flour, in veggie burgers, or as it is in raw treats etc. See here for my Raw Pitch Dark Figgy Almond Slices.
Copyright: Chris McGowan
pearsnotparsnipsdotcom 
By the way, I forgot… I also manage to find chia seeds at the market for a ridiculous price compared to the West and sesame seeds which I often use to sautee tofu or on top of rice.
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Fantastic 👌🏻
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It looks and sound delicious. They sell skinned almonds here so I wonder if I should trust them or not. They don’t put any indication about the origin of the nuts nor when they were packaged in Cambodia… I bought some of those nuts once but they didn’t taste very good; they were sort of chewy and didn’t have the crunchiness they are supposed to have. The freshest organic milk I can buy is coconut milk which is made daily at the local market right in front of your eyes (it’s delicious and packed with vitamin B). They also have tons of peanuts in Cambodia, I buy them crashed and use them on top of pasta or rice dishes as vegan cheese.
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Those almonds don’t sound too fresh, but the coconut milk sounds lovely.
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