Almond milk is a staple for those on a dairy-free diet but it's also a healthier alternative to cow's milk. It's lower in fat and calories, plus it's rich in phosphorus, potassium and zinc as well as vitamins A, D and B-12.
Best of all, it's quick and easy to make in your own at home as New York-based nutritionist and personal chef Amie Valpone - who experiments with gluten-free recipes on her blog The Heathly Apple - has proved. She shared her simple guide to making almond milk with Refinery 29. Here's how it's done...
125g raw almonds
480ml purified water, plus more for soaking almonds
1tsp honey or maple syrup, optional
1. Place almonds in a large bowl and soak them by covering with an inch of water. The almonds will absorb water so you will see them expand. Let the almonds soak uncovered overnight; the longer you soak the almonds, the creamier your milk will be.
2. Drain and rinse the almonds from their soaking and rinse them under cool water. The almonds should now be soft. Place the soaked almonds in a blender with 480ml water. Blend on high speed for about two to three minutes or until blended into a fine meal consistency. The water will be opaque and white.
3. Line a strainer with a cheesecloth and strain the almonds over a large bowl. Then, pour the almond milk mixture into the strainer. Using your hands, press all the almond milk from the almond meal.
4. Taste the milk and add honey or maple syrup if desired. Place in the refrigerator in a sealed glass container for up to two days.
Top tip: Amie recommends using any leftover almonds in other recipes such as smoothies or granola for "an easy protein-boost."