Almond Milk Recipe
Almond milk is great for cereals, desserts, and savory-sweet dishes. Almonds are an alkaline nut, and one serving provides ⅓ of your daily dose of vitamin E.
Overview
Total time: 01 M
Servings: 4
Calories: 60
Ingredients
- 2 tbsp. agave nectar
- 1 cup almonds soaked overnight and rinsed
- 1/8 tsp. kosher salt
- 1 tsp. vanilla extract or vanilla seeds scraped from bean
- 4 cups water
Nutritional Information
- Serving Size: 8 fl. oz.
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 7g
- Protein: 1g
Instructions
- Add water and soaked almonds to FourSide or WildSide+ jar in order listed and secure lid.
- Select "Whole Juice" or blend on a Medium High speed for 50-60 seconds.
- Strain milk through nut milk bag or cheesecloth to remove almond skins and pulp.
- Rinse blender jar, place strained almond milk back in jar with remaining ingredients and secure lid.
- Press "Pulse" 3–5 times to combine thoroughly.
- Serve or store in refrigerator for up to 3 days.
Note: Nutritional information will vary based on how much almond pulp is removed from milk.
Notes
Keep the almond pulp and dehydrate it to use as defatted almond meal in other recipes, like our Vegan Berry Smoothie, Almond Hummus, Almond Facial, and Almond Chocolate Chip Cookies.
Don’t toss the almond pulp. Use it in this homemade facial recipe: http://www.blendtec.com/rec…
That is 115/120 F not C….115 C would be about 239 F and well over the boiling point, which is proven to destroy nutrients and enzymes.
so like, is eating raw almonds nutritious? or do we have to soak them to get any nutrients out of them?
Raw almonds are nutritious on their own. However, when soaking almonds (or any nut), some nutrients are leached out into the water.
The skins slip off easily after just soaking overnight. I’ve tried it both ways and it doesn’t make any difference to the taste and I think it looks a little creamier if I leave the skins on, so why go to the trouble. I found it interesting that this recipe calls for adding agave, vanilla extract and salt. I never use anything but almonds and water and I love the taste. It’s a lot better than the taste of store bought almond milk. I guess it takes a bit of getting used to if you are drinking another kind of milk, but it is absolutely delicious! Thanks for everyone’s great ideas!
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