Almond Milk Recipe
This week is about Almonds, Almonds, Almonds.
See all recipes included here and never waste a crumb.
What You Need To Know About Nuts – IMPORTANT
Almonds, among other nuts, seeds, and grains, must be soaked. Soaking breaks down the phytic acid and enzyme inhibitors, and this also cultures beneficial enzymes in the almonds. This is important because you want to be able to digest them properly, to get the benefit of the nut, and also to stop them from leaching out your minerals.
Instructions for eating:
Soak 1 cup of raw organic almonds in 4 cups of clean filtered water and ½ tsp sea salt, in a glass mason jar, on the counter for 8-12 hours. rinse them, and dry in the oven on lowest heat.
I usually soak several cups at one time, adding more salt. Make sure almonds are always covered with water.
Instructions for almond milk:
Soak 1 cup of raw organic almonds in 4 cups of clean filtered water and ½ tsp sea salt, in a glass mason jar, on the counter for 8-12 hours.
Rinse almonds well, fill jar with filtered water and put in the fridge for 1-2 days. (rinse each day)
Rinse almonds well again. Now they are completely hydrated and ready to make milk.
Put almonds and 3 cups pure filtered water in blender or Vitamix.
Blend several minutes (5) until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)
Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
Put mixture back into blender with 1 cup filtered water, bled for a moment, and strain. (You are washing the rest of the milk from the nuts)
You now have 4 cups of milk.
Optional: Add vanilla, a pinch of sea salt, soaked dates, or other sweetener to your liking.
Pour into glass jar or pitcher and store in fridge for up to one week.
Save the pulp of the almonds.
Almond pulp is an excellent source of protein to use in smoothies.
Freeze pulp in mini silicone muffin trays for easy removal. After frozen remove from tray and store in freezer bags.
Throw one or 2 almond pieces into your smoothie recipe.
Put almond pulp on cookie sheet and dehydrate in the oven on lowest heat until completely dry.
Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.
Put almond pulp in a food processor and add 2 tablespoons coconut oil or more if desired.
Next add in vanilla, cinnamon, and salt. Process again for 30 seconds. Taste and add more salt if necessary.
Next add in raisins and pulse a few times to break up the raisins a bit.
Transfer to a mason jar and store at in the fridge.
If you like this a little sweeter you can take out a serving of 2 tablespoons and add sweetener of your choice. Try stevia, raw honey, or coconut sugar to your taste. If you add stevia to the batch you must use it up within a few days or it can go moldy. That’s why I recommend just adding to your portion at use.
Why make your own almond milk? You know what you’re getting!
Check out the labels and do a little research. Some ingredients are questionable, if not scary! If nothing else you’ll have more flavor and nutrients if you make it yourself.
Will you be making Almond Milk?
I’d love to know…please comment below.
For your convenience, I’ve provided these links for organic almonds 🙂
(please note that if you purchase through any of the links on my site I will be earning a small commission)