Please tell me I’m not the only one panicking about Christmas? Whilst I’ve now made a dent in my Christmas shopping (Thank God for TKMaxx!) I’m so behind on all the awesome plans I had for homemade gifts. I’ve also been away from my own home, which has somewhat thrown a spanner in the works with regards to my blogging… side note; nothing beats the light in Cornwall. Of course, it’s super spending time with the folks and I’m doing my best to make sure Dad is getting all the goodness he requires but that means this little space needs to take a backseat.
If you follow me on instagram you’ll notice I posted a seriously lush ‘Christmas CousCous’ dish I’ve been working on (I’ve gone persimmon mad this season) but I just didn’t like how the photos turned out so I’m keeping that recipe on the back burner for a bit. In place of that I thought I’d offer up my fail-safe method for Almond Milk of which I am always obsessed. And because I like my almond milk slightly sweet I’m happy to add a medjool date or two or even a squeeze of agave – actually my preference, as it doesn’t mess with the beautiful bright white colour of the milk… fickle, moi? For a flavoured milk why not play around with various extracts yourself or add a spoonful of cocoa/cacao for a yummy chocolately milk… really great for kids! I will be popping back throughout the week with other handy recipes to see you through the festive period. Now though, it’s time to hit Lidl to see what Christmassy vegan treats they have in store.
what you’ll need
85g (1/2 cup) whole raw almonds
350ml (1 1/2 cups) water
1/2 tbsp pref. sweetener (eg. agave) or two medjool dates
1 tsp vanilla extract
what you’ll do
place everything in a blender and blend on a high speed until smooth. pass through a fine mesh sieve or nut milk bag. chill for at least an hour before serving – will keep in the fridge for up to three days.