Tune in Recipe blog Almond milk Almonds make a wonderfully creamy milk suitable for those on a vegan or dairy-free diet. Experiment with this recipe using other sorts of nuts such as cashews, hazelnuts or peanuts. Ingredients 200g almonds, soaked 1l water Optional extras A few dates 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon A small pinch of salt Method Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well. Tip the drained almonds into a blender and add the water. If using optional dates, vanilla, cinnamon or salt add now. Blitz everything on the highest speed until smooth. Place a muslin cloth or nut milk bag over a large bowl and slowly pour the almond milk mixture into the bowl. Bunch up the cloth/bag and gently squeeze to release the milk. Be patient, this may take a few minutes. Don't throw away the almond pulp! Let it dry then make almond protein balls. Use a jug or funnel to pour the milk into a large glass jar with a secure lid. Store the milk in the fridge for up to 3 to 4 days. Shake the jar very well before drinking.