Making your own plant-based mylk may seem daunting at first but magically turning almonds into mylk is actually easier than you could imagine. All you need is almonds and water plus a sweetener of your choice and a pinch of salt then after a bit of soaking, blending and straining… Boom! You’ve got yourself a batch of delicious, creamy, homemade almond mylk. Not only is it super nutritious but it’s also amazingly versatile; from a splash in your morning coffee to a pour on some crunchy granola, this almond mylk is the perfect addition to your morning.
1 cup almonds
3 ½ cups water
1 tbsp maple syrup* (or to taste)
Pinch of pink himalayan salt
Place almonds in a large bowl and cover with cold water. Leave the almonds to soak for at least 12 hours or overnight.
Drain the water from the almonds then add the almonds, water, maple syrup and salt to a high speed blender.
Blend for at least 1 minute until it is smooth and creamy.
Place a nut mylk bag or muslin cloth in a large bowl. Pour the contents of the blender into the bag.
Gently squeeze the nut mylk bag until no more liquid remains in the bag.
Pour the almond mylk into a sealed bottle or jar and store in the fridge for up to five days.
*Available in-store only.