Almond Milk
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 10mins
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- Serves
- 4
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- Calories
- 295
Making almond milk in a blender attachment is simple and if you use blanched almonds there is no need to soak the nuts beforehand, however we recommend soaking un-blanched almonds in a bowl covered with cold water for 1-2 days beforehand to give a creamier result. The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking tray and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.
recipe updated 6 Feb. 2024
Ingredients
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- Blanched almonds
- 200 g
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- Water
- 800 g
Tools
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Large mixing bowl
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Glass thermoresist blender - cooking chef xl
Step preview
- Place a sieve over a large bowl and line with a piece of muslin cloth
- Add blanched almonds and water to the Glass thermoresist blender
- Assemble the Thermoresist Glass Blender attachment to the machine
- Attach the lid and ensure it is securely closed
- Blend until smooth
- Strain content of Glass thermoresist blender into large mixing bowl through a sieve
- Bring the corners of the cloth together and squeeze to extract any remaining liquid
- Refrigerate in fridge until cold
- Serve