Almond Milk

Once you make your own…you’ll never go back! It’s so creamy and delicious, and easy to make. After you have made the almond milk, you can start making some raw cookies next, with the left over pulp from the almonds.

Almond Milk 

  • 1 cup of raw almonds , soak over night or for 8-12 hours beforehand
  • 5 cups water
  • pinch of salt
Vanilla Almond Milk
  • 1 tsp pure vanilla extract (or the contents of a vanilla bean)
  • 3 table spoons of maple syurop as a sweetner
Chocolate Almond Milk
  • 3 tsp of caca powder
  • 3 table spoons of  maple syurop as a sweetner
You will also need a blender or food processor and a fine strainer or cheesecloth.   Begin by soaking your nuts in some water, over night.
Step 1:
Soak 1 cup of almonds in filtered water overnight on your kitchen counter.
Step 2:
In the morning, drain all the water and rinse the almonds thoroughly, at least two-three times. Soaking overnight releases the enzyme-inhibiting substance in the brown skin that is to blame for making them hard to digest.
Step 3:
Place almonds in blender or food processor, add 3 cups of water, and blend to a fine texture.
Step 5:
Pour the blended mixture of almond milk through a fine strainer or cheesecloth into a bowl.
Step 6:
Return almond fibre (or “grit”) to the food processor or blender, add remaining two cups of water and blend again. Strain once again. Add maple syrup or vanilla to add a touch of sweetness and voila – homemade almond milk!

The recipe makes five cups of almond milk that you can keep it in your fridge for three to five days.


About larissaville

i like to dance, sing, and play

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