Milk your nuts

My husband uses almond mylk. He’s good like that.
In my quest to give up the supermarket, I was simply going to buy heaps and store it.
But when I was loading it into the trolley, I started feeling a bit stink about all of the non-recyclable tetra packs that I was piling up.
I also read the ingredients and realised I was paying $3.50 a litre for something that was 2.5% almonds.

Nuts on ice
All the cool raw foodie people always talk about how easy nut mylk (ha ha) is to make.
I always silently judge them and think they exaggerate.
But I had to give it a go as I was out of almond mylk and my tetra pack morals had got the better of me.

Soak your nuts, whizz them up and strain them. That’s it.

I can’t even begin to describe how much better it tastes than the bought stuff.
Given I’m all about efficiency, I made BULK and froze heaps.
I use the pulp in porridge, smoothies and soups.

Zero waste, way better taste and way more nutrition than the nut flavoured water I was previously buying.

P.S you can do coconut mylk with desiccated coconut too!

Simple change – big impact (less shopping)


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