This dish contains the following allergens: Tree Nuts
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100g
whole almonds, blanched or with skin
500ml
water
3.5oz
whole almonds, blanched or with skin
17.5fl. oz
water
Utensils
Step 1
Place almonds in a bowl and soak overnight or for at least 4 hours
Step 2
Rinse off almonds and place into the 2.1L jug. Add water.
Step 3
Press MAX BLEND.
Step 4
Strain almond milk through a sieve lined with a piece of muslin, using a spoon accelerate the draining by pressing mixture on sieve. When most of milk has gone through, gather muslin edges together and squeeze to get the maximum amount out.
Place almonds in a bowl and soak overnight or for at least 4 hours
100g
whole almonds, blanched or with skin
500ml
water
3.5oz
whole almonds, blanched or with skin
17.5fl. oz
water
Step 2 of 4
Rinse off almonds and place into the 2.1L jug. Add water.
100g
whole almonds, blanched or with skin
500ml
water
3.5oz
whole almonds, blanched or with skin
17.5fl. oz
water
Step 3 of 4
Press MAX BLEND.
100g
whole almonds, blanched or with skin
500ml
water
3.5oz
whole almonds, blanched or with skin
17.5fl. oz
water
Step 4 of 4
Strain almond milk through a sieve lined with a piece of muslin, using a spoon accelerate the draining by pressing mixture on sieve. When most of milk has gone through, gather muslin edges together and squeeze to get the maximum amount out.
