Let the almonds soak for at least 4 hours or overnight. Place them in a powerful blender and mix them with water until a creamy milk forms. Drain the liquid using a nut milk bag, or a clean dish towel. For a finishing touch, you can add a little vanilla extract, cinnamon, raw cocoa, or cardamom.
The leftover almond pulp can be mixed with dates and cinnamon and used as almond purée in other recipes such as muesli, cookies, pancakes, or waffles.
High in fiber and protein, a glass of almond milk helps you meet your daily requirements of Vitamin E, and provides considerable amounts of magnesium, vitamin B2, phosphorus and copper.
The good amount of essential amino acids makes it a perfect protein source and the 61 % content of Tryptophan contributes to a good night’s sleep.