Zero waste almond milk and cookie dough bites recipe

Zero waste almond milk and cookie dough bites recipe

19th October 2018

I promised you my delicious and simple homemade almond milk recipe and here it is! And as a little extra I’m also giving you a cookie dough bites recipe which uses the leftover almond meal, making this almond milk truly zero waste.

I first started making homemade plant milks in July when I took part in the #plasticfreejuly challenge, as bought plant milk always comes with some kind of plastic packaging, whether that be a lid or the whole bottle. This challenge was a huge eye-opener for me and I found that even though being vegan is amazing for animals and the planet, it’s also not enough. Since then I’ve hugely cut back on plastic consumption (particularly single-use) and am working all the time to buy less and less.

I’ve tried lots of plant milk recipe variations now and this is my absolute winner. I also never throw away the almond meal that comes from making the milk (as food waste is a huge problem too, I’ll write more about this another time) and these super easy cookie dough bites have become my go-to when making this milk.

The below recipe makes 700ml of almond milk as I find it’s the perfect amount to last me for 3 days (about the length of time it keeps in the fridge) however you can adjust the quantities as needed. And of course, where possible please try to buy your ingredients packaging free, either in a store (if you’re in London visit to Hetu, BYO and Harmless Store) or online (you can try Zero Waste Club and Plastic Free Pantry).

Equipment needed:
Blender
Nut milk bag (I recommend this organic hemp bag from Love Tree)
Food processor
Measuring jug or large bowl
An empty bottle, at least 700ml

Ingredients for the almond milk:
1/4 cup / 30g raw almonds, soaked for 8-10 hours
1 large date, added to the soaking almonds for the last hour
700ml filtered water
1 small pinch of himalayan salt

Ingredients for the cookie dough bites:
The almond meal waste from the milk making
1 cup / 90g oats
2 tbsp cashew butter
2 tbsp maple syrup
2 large pieces of dark chocolate chopped into small pieces or 1 heaped tbsp raw cacao nibs

Almond milk directions:

  1. Drain the soaked almonds and dates then put in the blender, adding the water and salt.
  2. Blend all the ingredients until the water looks milky and the almonds have turned into fine, wet meal.
  3. Place your nut milk bag over a measuring jug or bowl and pour half of the blender contents into the bag. Holding the top of the bag closed with one hand, gently squeeze the bottom to allow the milk to begin slowly filtering through.
  4. Once the bag is empty of liquid, add the other half of the blender contents and repeat step 3. Really squeeze every last drop out of the remaining almond meal to make it as dry as possible, before emptying the almond meal into your food processor. Pour the finished almond milk into your bottle and pop in the fridge.

Cookie dough bites directions:

  1. Add all the remaining ingredients except the chopped chocolate or cacao nibs to the food processor and blend until it all sticks together in a beautiful big ball of raw cookie dough!
  2. Stir in the chopped chocolate or cacao nibs, making sure they’re evenly distributed. Scoop out a tablespoon of the mixture and roll it in your hands to make a ball before placing in a container.
  3. Repeat step 2 until you have no mixture left – this recipe should make about 9 bite-sized balls. Place the container in your freezer.

The almond milk will last up to 3 days in the fridge. If it seperates slightly between uses just give it a little shake. The cookie dough bites will last up to a month in the freezer (although I have no doubt that you will have eaten them all well before then). When eating the bites they are best after about 10 minutes out of the freezer.

What’s your favourite plant milk? And are you interested in other zero waste recipes? Comment below to let me know you think  🙂

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