Almond Milk
The ability to make homemade "milk" is extremely helpful for when store bought supplies run low, when you are unable to find products for a reasonable price, when you prefer the fresher taste, or when you need more control over the ingredients and processes than modern manufacturing allows. Nut "milks" such as this one are a staple in my house, but I do like to experiment with grains and seeds.
Ingredients
- 1 cup raw almonds
- 3 to 4 cups water
- 1 to 2 teaspoons agave nectar
Instructions
- Cover the almonds with water and allow them to soak for at least 6 hours or overnight.
- Drain the almonds and place them in your blender, along with 1 cup of fresh water.
- Blend the almonds on high speed for 2 to 3 minutes, or until the mixture is smooth and creamy.
- Blend in another 2 to 3 cups of water, depending on your desired consistency.
- Pour the milk through a fine mesh strainer or a double layer of cheesecloth, squeezing to extract as much of the liquid as possible.
- If desired, return the milk to your blender and blend in some sweetener to taste.
- Refrigerate and use within 3 to 4 days.
- No Soak Method: If you need some almond milk in a hurry, skip the soaking time, but use boiling water.
Notes
Truly raw almonds may not be available, but just make sure they are not roasted, salted or seasoned in any way. Rather than blanching almonds myself, I often cheat by purchasing sliced almonds that are ready to go.
The remaining almond pulp can be used in other recipes or skin care (i.e. a facial scrub).
By Alisa Fleming, founder of GoDairyFree.org
