All our products are wrapped in a muslin cloth bag which can be reuse/recycle to reduce ecological footprint.
Rinse. Dry. Reuse the muslin bag included in our package to make almond milk.
Almond milk is naturally dairy-free, it is suitable for vegans, and also people with a dairy allergy or lactose intolerance, it is also a great and natural source of vitamin E. You can easily purchase them in store, but it's also super easy to make at home, without all the preservatives, thickeners, and flavourings.
Ingredients Serve 4 1 cup Raw Almonds 4 cup Cold Filtered Water (plus more for soaking)
Optional 1 tsp Vanilla Extract 1 tsp Maple Syrup/Honey 1 pinch Sea Salt
Soak almonds overnight, drain and rinse them.
Place the almonds in your blender along with 4 cups of fresh, cold water (and any optional add-ins).
Blend on high for 2 minutes.
Strain the almond milk through our muslin bag into a container. Use right away or keep refrigerated in an airtight container for up to 3 days.
Reuse leftover almond pulp to make cookies, granola etc. Here, we picked a couple of our favourite recipes to use up the leftover pulp.
We love these crispy 1-Bowl Vegan Gluten Free Crackers by Minimalist Baker. It's so easy to make, and really crispy. It's great to eat as is, but we love to use it to dip in hummus, they are just so perfect together.
Another recipe is Oat and Almond Granola by Heart of a Baker. Another easy recipe that makes a great breakfast. Make them ahead of time, you can then have your breakfast ready in 2 minutes by adding yoghurt, fresh fruits and honey in it.
Bonus, these recipes don't require a lot of equipments, which make the washing up a breeze.