How to make natural almond milk

Making almond milk is so simple and easy that you'll be kicking yourself for even contemplating purchasing the long-life varieties sitting on the supermarket shelves.

It only takes a few steps and two ingredients: almonds and water.

Take one handful of almonds and place them in a plate of water and leave overnight (7 hours minimum), this will activate the almonds, releasing the enzyme inhibitors called phytic acid, which is not digestible by humans.

Rinse the almonds until the water runs clear.

Place the almonds and 500ml of water in a food processor / blender. Blitz on a high speed.
NB: do not allow this to 'cook', which you will notice if the mixture grows warm.

Use a sieve and pour the liquid into a bowl and voila you have almond milk.

You will have quite a bit of almond pulp leftover, depending on the type of processor you used, there are lots of recipes online on how to use the pulp to minimise waste.
You can also transfer the milk back into a clean processor and add a scroll of true cinnamon and/or vanilla bean to give it a little flavour.

This milk will keep for 48 hours.