Ready Time: -
Preparation Time: -
Cooking Time: -
Serves: 375ml
The goodness of whole foods, and sharing simple, nutritious ideas was the inspiration for The Brown Paper Bag.
Jacqueline is passionate about helping others learn to love nutritious food, be creative and understand how it can provide their body with energy.
“Living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished.”
Ingredients
Makes approx. 375ml
- ½ cup (80g) raw almonds
- 2 cups (500ml) filtered water, for soaking
- 1½ cups (375ml) filtered water, for the milk
Optional:
Either a pinch of sea salt or 1 tablespoon of the sweetener of your choice.
Method
To make the dressing:
- Soaking is optional, however it is thought that soaking may make nuts more easily digested. If you chose to soak, place almonds in a bowl with 2 cups of filtered water. Cover in the fridge overnight to soak (minimum 8 hours). Drain and rinse well.
- Place almonds and 375ml filtered water into tumbler and secure blades. Lock into motor base and blend for 60 seconds.
- Pour into a nut milk bag over a bowl (or fine strainer lined with a double layer of muslin), and squeeze out as much liquid as possible. Discard the remaining fibre.
- Stir salt or sweetener into the milk.
- Transfer to an airtight container and place in the fridge to chill thoroughly before serving. Store in the fridge and use within 3 days. Shake or stir before serving.
Alternatives:
For vanilla nut milk, stir in ¼ teaspoon vanilla bean paste, or a dash of vanilla extract to the milk after straining. For alternative nut milks, substitute almonds for cashews, pistachios, macadamias, or hazelnuts.