Almond Milk

This recipe is for a fresh nut milk with a delicious mild flavor and much the same texture as that of cow’s milk. It can be used in place of milk on cereal, for drinking or in cooking.

You will need:

1 cup raw unsalted almonds (organic preferred, see Product List)

4 cups water

blender

strainer or cheesecloth-optional

Soak almonds in 3-4 cups water for 36 hours. Often in hot weather the soaking water becomes cloudy. In that case change the water if it becomes cloudy. Pour off water at end of soaking. Blend the soaked almonds in about 1 cup of fresh water until very finely pulverized. Gradually add more water and continue blending until all 4 cups of water are added. The less water you use, the thicker the final product will be. (If you want thicker milk use 3 cups water.) It is optional to strain the blended almond/water mixture through a fine strainer or cheesecloth to separate the milk from the meal. Almond milk will keep for 3-5 days stored covered in the refrigerator. It can also be frozen then thawed for later use.

Honey (1 teaspoon) may also be added to the mixture to sweeten it slightly. If the almonds are not blanched (you do not remove the skins) the almond milk will be slightly darker in color and stronger in flavor.

If you strain the milk and have ground leftover almond meal, it may be saved and added to other recipes such as baked goods, cereals, pancakes, casseroles, and stir-fry. It may also be sprinkled on top of salads, steamed vegetables or yogurt. Almonds are a good source of protein and vegetable fat.

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