Almond Milk
Prep time:
2 minutes (8-12 hours inactive)
Prep notes:
Most of the "work" comes from soaking the almonds.
"Cooking Time"
10 minutes
Yields:
6 cups
Ingredients:
2 cups raw almonds (roasted will not work)
4 cups water (plus more for soaking)
pinch of sea salt
1 tsp vanilla extract
sweetener of choice (optional)
- maple syrup, agave, honey, stevia, etc.
Prep time:
2 minutes (8-12 hours inactive)
Prep notes:
Most of the "work" comes from soaking the almonds.
"Cooking Time"
10 minutes
Yields:
6 cups
Ingredients:
2 cups raw almonds (roasted will not work)
4 cups water (plus more for soaking)
pinch of sea salt
1 tsp vanilla extract
sweetener of choice (optional)
- maple syrup, agave, honey, stevia, etc.
Making almond milk at home is a quick and easy way to live a greener, cleaner life.
Directions:
Place almonds in a large bowl. Cover with warm water and add a pinch of seal salt. Allow to sit and soak on the counter for 8-12 hours. This is where the magic happens! You are activating enzymes and removing some of the natural inhibitors to nutrient absorption. Sit back and be amazed.
Drain and rinse the almonds and add to your blender or food processor. The almonds can also be drained and rinsed and stored in the refrigerator until ready to blend.
Add the water and blend until smooth, scraping the sides if necessary.
Pour the mixture through a strainer.
Allow the liquid to separate from the almond meal. You can then use cheese cloth or a nut bag and clean hands to squeeze even more liquid from the almond meal.
Taste your creation and add sweetener and/or vanilla extract. Pour back in blender for a final spin.
Pass through the strainer one last time and store in an airtight container in the fridge. I used a recycled pasta sauce jar.
Directions:
Place almonds in a large bowl. Cover with warm water and add a pinch of seal salt. Allow to sit and soak on the counter for 8-12 hours. This is where the magic happens! You are activating enzymes and removing some of the natural inhibitors to nutrient absorption. Sit back and be amazed.
Drain and rinse the almonds and add to your blender or food processor. The almonds can also be drained and rinsed and stored in the refrigerator until ready to blend.
Add the water and blend until smooth, scraping the sides if necessary.
Pour the mixture through a strainer.
Allow the liquid to separate from the almond meal. You can then use cheese cloth or a nut bag and clean hands to squeeze even more liquid from the almond meal.
Taste your creation and add sweetener and/or vanilla extract. Pour back in blender for a final spin.
Pass through the strainer one last time and store in an airtight container in the fridge. I used a recycled pasta sauce jar.
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Notes:
The almond meal is a wonderful nutrient dense byproduct of this process, so don't throw it away! It can be added to smoothies, oatmeal, cakes/cookies/breads/pancakes, veggie burger recipes, etc. I am experimenting with how to make a yummy dessert out of it, thanks to its light and fluffy texture (cacao and bananas may be involved).
The almond meal is a wonderful nutrient dense byproduct of this process, so don't throw it away! It can be added to smoothies, oatmeal, cakes/cookies/breads/pancakes, veggie burger recipes, etc. I am experimenting with how to make a yummy dessert out of it, thanks to its light and fluffy texture (cacao and bananas may be involved).
