Almond Milk

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    295
based on 30 ratings

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

  • Blanched almonds icon
    Blanched almonds
    200 g
  • Water icon
    Water
    800 g

Tools

  • kCook icon Large mixing bowl
  • kCook icon Glass thermoresist blender - cooking chef xl

Step preview

  1. Place a sieve over a large bowl and line with a piece of muslin cloth
  2. Add blanched almonds and water to the Glass thermoresist blender
  3. Assemble the Thermoresist Glass Blender attachment to the machine
  4. Attach the lid and ensure it is securely closed
  5. Blend until smooth
  6. Strain content of Glass thermoresist blender into large mixing bowl through a sieve
  7. Bring the corners of the cloth together and squeeze to extract any remaining liquid
  8. Refrigerate in fridge until cold
  9. Serve
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