Almond milk is a plant-based beverage made from filtered almonds and water. It is naturally dairy-free, meaning it’s suitable for vegans, as well as people with a dairy allergy or lactose intolerance. It can be a substitute for regular milk in all recipes like cereals, porridges, kheer etc.
Almond milk is naturally high in vitamin-E, a disease-fighting antioxidant.
Ingredients:
- 10-12 almonds
- 1 date
- Pinch of salt
- 1.5 cup water to blend the almonds
Method:
- Soak the almonds overnight.
- Peel the almonds and put them into a blender.
- Grind them along with one date, 1 cup water and a pinch of salt, into a fine paste.
- Now add 1 cup water in the blender along with the almond paste. Blend till smooth.
- Strain through a muslin cloth.
- Now put the pulp back into the blender and add 1 cup of water and blend again. Strain this paste too.
- Store the milk in a glass container.
- It stays best for 24-48 hours.
DCN TIP
Store the leftover almond paste in a glass jar.
You can add almond paste to your roti dough or chilla batter.
