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18
NUT MILK RECIPES
ALMOND MILK
Prep Time: 15 minutes
Makes 1 Litre
INGREDIENTS
2 cups (300g) raw almonds
1 litre (4 cups) chilled purified water
METHOD
1. Place almonds and water into blender
jug and secure lid.
2. Dial to MILL. Process for 2 minutes or
until almost smooth.
3. Place a nut milk bag (or line a sieve with
a large piece of muslin or cheesecloth)
over a large clean jug or bowl. Pour
nut milk mixture into bag. Close bag.
Squeeze the pulp in the bag to extract as
much milk as you can. Remove bag and
discard pulp.
4. Store in a clean, airtight container in the
fridge for up to 3 days.
TIPS
• Nut milk bags can be bought
from health food stores. Muslin or
cheesecloth, can be bought from fabric
or kitchen supply stores.
• If desired, sweeten the almond milk, to
taste, with agave syrup or honey.
SOY BEAN MILK
Prep Time: 10 minutes plus overnight
soaking
Makes 700ml
INGREDIENTS
¾ cup (160g) organic dried soy beans
1 litre (4 cups) chilled purified water
Agave syrup or honey, to taste (optional)
METHOD
1. Place soybeans in a glass or ceramic
bowl. Cover with cold water. Cover with
plastic food wrap. Place in the fridge and
for 8–10 hours, or overnight, to soak.
Drain. Rinse with cold water. Discard
any discoloured beans.
2. Place 1 cup of the soaked soy beans
in the blender with half the purified
water. Dial to BLEND. Process for
2 minutes. Place a nut milk bag in a
large jug (or use a large piece of muslin
or cheesecloth over a sieve over a large
jug). Pour soybean mixture into the bag.
Close bag and gently squeeze out the
pulp to extract out as much liquid as
you can. Discard the pulp. Repeat with
the remaining soaked soy beans and
purified water.
3. Place soybean milk into a medium
saucepan over medium heat. Bring to
a gentle boil, reduce heat to low and
simmer for 10–15 minutes, skimming
any foam from the surface. Remove from
heat. Allow to cool. Transfer to a clean,
airtight container.
4. Sweeten, if desired, to taste with agave
syrup or honey. Place in the refrigerator
for 2 hours or until well chilled. Store in
the fridge for up to 3 days.
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