Make Almond Milk – It’s So Easy!

It’s so easy to make almond milk at home, why wouldn’t you?

Almond Milk and Cookies

Almond Milk and Cookies

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.

Here’s how:

Almond Milk, lightly sweetened

  • Servings: 5 eight ounce
  • Difficulty: easy
  • Print

Ingredients for Almond Milk

Ingredients for Almond Milk

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

Method:

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.IMG_9859

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.

Straining Almond Milk

Straining Almond Milk

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.

Almond Milk Label

Almond Milk Label

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.

Almond milk "debris"

Almond milk “debris”

How do you use the almond debris left over from the milk? I’m getting fat from the cakes and cookies!

#almondmilk #makeyourown #makealmondmilk #almonds #noprocessedfood #wholefoods #vegan #nondairymilk #nutmilk

#makenutmilkathome #healthyeating #wellness

Almond Milk and Almond Cranberry cookies made from the debris

Almond Milk and Almond Cranberry cookies made from the debris

Chocolate Almond Peanut Butter Cups

Chocolate Almond Peanut Butter Cups

Chocolate Almond Peanut Butter Cups

Quick and Easy: Chocolate Almond Peanut Butter Cups

Who can resist?!

Use honey to sweeten, dark cocoa powder  and nut butters, that’s about it.

Remember Reese’s? Same concept, only much more healthy!

Nutrition notes:

Use fresh ground nut butters, if you can. Certainly do not use any that have added sugars! The labels should read ground peanuts or ground almonds.

Read the labels on your cocoa, it should be pure raw cocoa for best benefits

Toast your own nuts, it’s easy and you are doing the process.

Add dry milk powder or protein powder for added nutritional boost. I like to use maca powder for this.

Using dry milk powder will also help them hold shape better when at room temperature.

Extra virgin coconut oil please. Or grass-fed butter, but that’s a lot and it would be decadent but certainly not vegan.

Chocolate Almond Peanut Butter Cups

  • Servings: 24 small cups
  • Difficulty: easy
  • Print

Before you begin, line a mini-muffin tin with pleated paper liners. It is important to use paper liners as you’ll need it to hold them while eating.

Make two layers, chocolate first as it needs to firm up before adding the top layer.

Use mini-muffin tins. Fill cups half way with chocolate mixture

Use mini-muffin tins.
Fill cups half way with chocolate mixture

Chocolate Almond Layer:

  • 1/4 cup coconut oil
  • 1/4 cup local honey (use maple syrup if vegan)
  • 1/2 cup almond butter
  • 1/2 cup cocoa powder
  • 1/4 cup maca powder, if desired
  • 2 Tablespoons toasted almonds, crushed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Using a double boiler, melt the coconut oil, honey and almond butter until smooth. Realize that it won’t be totally smooth due to the nuts you may choose to use.

Rub the cocoa powder and maca powder through a mesh strainer to remove any lumps. Add a pinch of salt to the dry ingredients.

Fold the almonds into the dry ingredients

Fold melted coconut oil mixture into the cocoa powder mixture, stir to totally incorporate; add vanilla and salt and stir well.

Fill each of the paper-lined muffin tins half way up with the chocolate mixture. Be careful not to dribble along the edges so the final product has a clean appearance. Work carefully.

Once filled half way, pop the tray into the freezer to firm up while you make the next mixture.

Add the peanut butter layer, top with toasted nuts before freezing

Add the peanut butter layer, top with toasted nuts before freezing

Peanut Butter Layer

  • 1/2 cup smooth or chunky peanut butter (I love the chunky kind!)
  • 1/4 cup local honey
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Sliced toasted almonds to garnish the tops

Melt everything over a double boiler until everything has melted. Depending on the texture you chose, it may be smooth or lumpy.

Remove the chocolate cups from the freezer, fill each cup with the peanut butter mixture to the rim of the paper.

Sprinkle the top of each cup with toasted almonds and a piece of Maldon salt if desired.

Freeze for a couple of hours before serving.

These are best served frozen or extremely cold. if serving as finger food, leave the paper on, if plating a dessert with them, remove the paper. They will become rather soft as they remain in room temperature.

If a firmer room temperature texture is desired, add 1/2 cup dry milk powder to each mixture. This will boost nutritional value as well.

Irresistible Chocolate Almond Peanut Butter Cups

Irresistible Chocolate Almond Peanut Butter Cups

Chocolate Almond Peanut Butter Cups

Chocolate Almond Peanut Butter Cups

 

#vegandessert #peanutbuttercups #healthypeanutbuttercups #chocolatealmondpeanutbuttercups #honey #honeydesserts #nutbutter #chocolatealmond

#glutenfree #musteatnow #healthytreats #healthydesserts

 

 

Cashew Cream

Cashew Cream

Cashew Cream

Cashew cream is easy to make, tasty and versatile. Use it to replace cream and sometimes ricotta cheese in many recipes.

The consistency can be controlled by the mount of water added when pureeing the soaked cashews.

Here’s how to do it:

Make Cashew Cream

Using raw cashews, not toasted or salted, soak the nuts over night in 2 times the water. (1 cup raw cashews to 2 cups water)

It is best to soak over night or for 3-8 hours.

Soak the cashews

Soak the cashews

Next drain the nuts, add them to a high-speed blender and process for 3-5 minutes or until the consistency is where you want it. Add clean fresh water to thin it out. If you want a ricotta consistency, use just a little water, for cream like, add a bit more.

A good high-powered blender is strongly suggested for this in order to really get the cream smooth. I used both a Vita Mix and a Ninja blender, both worked just fine. I have not tried making it in a food processor just yet.

Add water to get the desired consistency

Add water to get the desired consistency

Finish with a pinch of salt and a few drops or so of fresh lemon juice.

With the cashew cream, I made a cashew Mac and Cheese.

Take cooked pasta, toss it with cashew cream, a bit of shaved Parmesan and a few scallions and parsley. I filled a few small side dishes and warmed them in the oven and topped with fresh cheese shaving to serve.

If you wanted to keep this dish vegan, you can use vegan cheese, but to me vegan cheese isn’t “real” cheese, so I use just a touch of the real stuff.

Simple enough, huh?

Other suggestions to use Cashew Cream:

If using as a substitute for dairy cream on the stove, stay with it as it will thicken much faster than regular cream.

Make creamed corn or spinach, a creamy broccoli soup or use it thicker and add chipotle peppers to top tacos or other Mexican dishes, use it to top baked potatoes. It can even be whipped to make a cashew whipped cream.

And, if you have any left over, freeze it; or make ice cream!

It is so versatile and handy to have an alternative to real dairy cream.

Yummy! Cashew Cream!

Yummy! Cashew Cream!