Step 1

All you need is 1 tablespoon of almond butter per 1 cup of water.

Step 2

Blend both ingredients in a high-speed blender for between 40-60 seconds until creamy and thoroughly incorporated – voila!

Step 3

If you already have some in your fridge then, yay! You can use the exact method as above and have creamy almond milk in minutes.

Step 4

Or, prepare Almond Butter (or your nut/seed butter of choice), according to these recipes. The process is simple – all you need is just the nut/seed, a pinch of salt, and a high-speed blender.  Once prepared, you can use it as in method 1 – combining it with water to make creamy, rich milk.

Step 5

If you start with almonds with their skins on, rinse and soak the almonds in cold water overnight (8-12 hours). Once soaked, rinse the almonds once more.

Step 6

Blanch the almonds – follow this blanching method – which takes just a few minutes and surprisingly little effort!You can also skip these 2 steps and buy already blanched almonds, which you only need to rinse.

Step 7

Add the blanched almonds to your high-speed blender with a pinch of salt and blend until you obtain a buttery consistency. Add a little water if necessary to help the almonds blend; up to 1 cup.

Step 8

Transfer the almond butter to an ice cube tray (ideally 1 Tbsp per ice-cube), and freeze. Once frozen, transfer the ice cubes to a freezer-safe container of your choice and keep them in the freezer for between 3-4 months.

Step 9

When you want instant almond milk, remove as many cubes as is required. Add the cubes to a cup, add water and mix well – this works with both warm or cold water, depending on what drink you want to make. Alternatively, you can add the cubes with the water to a blender and blend for 30-60 seconds until smooth.