200g raw or roasted but unsalted almonds
10 cups fresh, cold water

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1.Cover almonds in water and leave to soak overnight.
2.Drain and place in a blender with the fresh water.
3.You can add a pinch of salt if you want, to accentuate the flavour.
4.Blend until the almonds resemble wet almond meal.
5.Drain through muslin, squeezing to ensure all the liquid is extracted, then bottle.
6.The milk will keep well for up to a week in the fridge.

Food styling, recipes and photography Will Bowman & Jane Lyons

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