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Making Nut Milk is very therapeutic and you get creative license over how you choose to flavour it. depending on season and mood and it can be as simple as vanilla, or more complex like chai infused. This is the obligatory Autumnal, Pumpkin Spice. You can use it to make porridge or Bircher, add to coffee, use to make hot chocolate, warm to have at bed time, blend into smoothies, and in just about anything else you would use milk for.

  • Serves:800-900ml
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Ingredients

200g Almonds covered in water and soaked overnight
900ml water
2 dates stoned
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp allspice
¼ tsp grated nutmeg
¼ tsp ground ginger

Instructions

Drain and rinse the almonds, add all the ingredients into a high speed bleed and whizz for a few minutes until fairly smooth.

Pour through a nut milk bag, muslin sheets or a clean tea towel. Squeeze all the liquid out until your left with a thick paste of almonds.

Decant into a bottle with a lid and store in the fridge.

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Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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