It’s so easy to make almond milk at home, why wouldn’t you?
The most difficult thing is to remember to soak the almonds overnight. Once you start making your own milk on a regular basis, you’ll get into a rhythm. There is not one bit of this that is hard to do.
The ingredients are few, recognizable as real food and delicious.
Almond Milk, lightly sweetened
To make 5 cups:
1 cup raw almonds, skin on
Water to cover for initial soaking; about 4-5 cups (this water gets discarded)
4 cups water – to make the milk
3 Medjool dates, remove the pits
1 teaspoon vanilla extract
pinch of salt
Place the almonds in a bowl, cover them with fresh water. Cover the bowl and allow the almonds to soak for 12-24 hours.
Drain the water and use it to water some plants.
Place the soaked almonds into a blender.
Add 4 cups fresh water, pitted dates, vanilla and salt into a high-powered blender. Secure the cover and turn on high. Allow it to run on high for 2-4 minutes, depending on the power of your blender. If you are using a vita-mix, use the lower time to 2 minutes, more generic style blenders, process for a longer time.
Use a wire mesh strainer over a bowl to strain the milk from the solids. Using a rubber spatula or bowl scraper,work the almond, date pulp around the wire strainer until it’s as dry as you can get it. Save this for another use, after all it’s just ground almonds, dates and vanilla.
Pour the milk into a pitcher or milk jug and refrigerate until well chilled.
This milk is very lightly sweetened and is the consistency of whole milk. If you want it thinner, add more water, thicker, use less water. Same with the dates for sweetening.
You want chocolate Almond Milk? Add organic dark coc
oa powder with the dates. Simply amazing.
Once you try this homemade almond milk, you’ll be so spoiled! Read the labels on a store-bought almond milk. Which would you prefer to drink and give to your family?
The ground almonds and dates left over from the process make nice cakes and cookies. I’ve used the almond debris to replace zucchini in zucchini brownies with great success.
I’ve made Chocolate Almond Cherry Ice Cream and no bake almond butter, date and oat balls.
How do you use the almond debris left over from the milk? I’m getting fat from the cakes and cookies!
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