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.
It shouldn’t take more than a few minutes. Try blending it again, using a less fine strainer, and/or using a spoon or a spatula to help press the milk out. Hope this helps!
I also make nut milk ALL the time. It’s really simple (as others are saying). But I do use an organic hemp nut milk bag (call me a purist). :) But yes, making nut milk is super easy peasy. I not only make almond milk, but I make pecan, walnut, coconut, hemp seed, pumpkin seed, cashew, and brazil nut milk as well (using raw, unsalted is best). Once you start making your own nut milks, you’ll never go back to purchasing store bought, which most contain unwanted, unhealthy ingreds. (below is a chart showing the soak times for the various nuts).
It’s SUPER easy to make almond (or any nut) milk. No need to be using almond butter (and one should ALWAYS soak the nuts beforehand as this releases the enzyme inhibitors). Nut milks are the easiest things you can make. You can switch it up even by using different nuts along with different spices. My favorite is pecan milk with vanilla, cinnamon, and a pinch of salt. If one needs their nut milk sweetened, simply add a Tbs. of organic maple syrup or organic agave (or even some date paste made from dates). :)
The reason nuts are soaked is to eliminate the enzyme inhibitors which make enzymes and nutrients n the nuts more absorbable. Google "why soaking nuts for nut milks is important" (or something to that effect) and you should find info.
Somehow just stumbled back here, and realize I missed your comment, Melissa! Hope you get a notification for this comment — here’s the recipe I use for the raw chocolate fudge brownies, they are absolutely delish. I’ve also made the dough into balls, and rolled them in coconut to make what I call "Power Truffles"! (Oh, and I also substitute the agave nectar in the recipe for maple syrup — not a fan of agave syrup). Enjoy!
http://www.eatingvibrantly….
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