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.


  • 200g almonds, soaked
  • 1l water

Optional extras

  • A few dates
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • A small pinch of salt


  1. 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.
  2. Tip the drained almonds into a blender and add the water. If using optional dates, vanilla, cinnamon or salt add now.
  3. Blitz everything on the highest speed until smooth.
  4. Place a muslin cloth or nut milk bag over a large bowl and slowly pour the almond milk mixture into the bowl.
  5. 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.
  6. 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.