Making your own versions of fridge staples is a great way to know exactly what’s in your food, and you can control all the goodness. Try making your own nut milks, they’re super satisfying and are packed with only nutrition!
Serves 4
Almond
1 cup blanched almonds
3 cups water
Pinch of salt
Pinch of cinnamon (optional)
Cashew
1 cup raw cashew nuts
3 cups water
Pinch of salt
1. Soak nuts. Add cashew nuts/almonds to a medium bowl and cover with water (not the measure of water). Soak nuts for at least 8 hours to soften.
2. Blend nuts. After soak time, drain nuts and add to a blender with measure of water and salt. Blend for about 1 minute, until smooth (add more ¼–½ cup more water if you’d like a thinner milk).
3. Strain milk. Pour milk into strainer (use a strainer bag or muslin-style cloth) and catch liquid into a bowl or jug. Squeeze out any excess liquid using hands.
4. Flavour milk (optional). If using cinnamon, return strained almond milk to blender with cinnamon and blend to disperse.
5. Store in an air-tight bottle or container, in the fridge, for up to one week.
Tip — if more sweetness is desired, you can add 1 tsp pure maple syrup as per cinnamon instructions.
Tip 2 — use 1–2 clean chux super cloths (blue/white zig zag cloths) layered if you don’t have a muslin cloth or straining bag.
Serves 4
Nutritional Info (per serve)
Almond
Energy (kJ): 255
Energy (Cal): 61
Carbohydrate (g): 1.2
Protein (g): 2.1
Fat (g): 5.3
Saturated Fat (g): 0.5
Sugars (g): 0.7
Cashew
Energy (kJ): 246
Energy (Cal): 59
Carbohydrate (g): 1.8
Protein (g): 1.8
Fat (g): 4.9
Saturated Fat (g): 0.8
Sugars (g): 0.6
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