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Anonymous
Member since December 1969
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Raw Almond Milk

What you need: 

1 cup of raw almond, soaked overnight (this activates the enzyme inhibitors)
4 cups of good clean fresh water
1/8 to 1/4 cup agave nectar
1 teaspoon organic vanilla

What you do: 

Place about 2/3 of a cup of almond in a bowl and let them soak overnight. They will swell to about one cup.
Rinse and place the almonds in a high speed blender, such as a Vitamix or K-Tec, add agave and vanilla.
Blend for 25 seconds. Squeeze the milk thru a fine mesh bag (can get at most health food stores) into a glass jar or pitcher.
Will keep for three days. Make sure the milk is covered.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Thanks for the coffee filter suggestion, myavocado. 

I made two batches of this: one plain and one blueberry-almond by adding blueberries.  Both were tasty.  Oh, and I used stevia as my sweetner.

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Wonderful and easy. The only recommendation I would make is to strain the almond milk through a coffee filter after you squeeze the almondy goodness from the cheesecloth for a smoother milk. This makes THE best hot chocolate!

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This is the first time I've made almond milk and had it turn out well. It was a combination of soaking the almonds and using a relatively small quantity compared to the water. Also, after I blended and was straining through cheesecloth, I noticed a lot of seemingly durable foam on top. It tasted mildly like almonds. Almond whipped cream?

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