Dairy-free Nut Milk
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1813
calories
Calories
Nutritional values
1 litre contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,813 cal. | (86 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 159 g | (137 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 34.1 g | (114 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 77.7 mg | (648 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,035 mg | (51 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 654 mg | (218 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Put the almonds in a pan with 225ml|1 cup of water and bring to a boil. Boil for 3 minutes, then tip into a sieve to drain. Set the almonds aside until cool enough to handle. Rub off the papery skins and discard the skins.
2.
Put the almonds into a blender or food processor with the remaining water and honey, if using. Blend for 2-3 minutes until smooth and white. Add more or less water to achieve the desired consistency.
3.
Pour into a sieve lined with muslin or cheesecloth into a bowl. Gather the cloth around the sieved almond bits and squeeze to release further milk into the bowl.
4.
Pour into bottles. Keep chilled and use within 3 days.
