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.
Almond pulp makes a great addition to plain yogurt with fresh or frozen berries! Good grain free addition to meatloaf or turkey meatballs. Add some to pancake batter or smoothies!
iv made almond milk twice in my blender and left the skins on. i just soak the almonds all night in the morning wash them and put them in the blender no skin removing. I may try to remove the skin next time never thought to and it was good not having to
I don’t know…because it goes pretty fast at my house, but WAAAAAAY longer than dairy milk .
Almond milk is great in fruit/vegetable smoothies with have pineapple, carrots, bananas, or yogurt. I like my green smoothies green, but my white smoothies white, so use almond milk for the liquid. Sid
I use whole raw almonds with the skin, soaked overnight (8-12hrs) and rinsed, and blend them with skins on with 4 cups water. I strain it first THEN put it back in the blender to add vanilla and 1T maple syrup and punch of salt. This keeps the leftover almond pulp unsweetened and unflavored which I use for making hummus or raw chocolate fudge brownies.
I think I’d find skinning the almonds more troublesome than straining (especially because I don’t want to boil the almonds, and without boiling them the skins aren’t as easy to remove). You can buy nut milk bags or use cheesecloth, but I find most nut milk bags too small for the bowl I like to use, and don’t want to use cheesecloth because it’s not easily reuseable like the nutmilk bags. So I went to the fabric store and got half a yard of voile (the fabric used for curtain sheers) and cut it into several large squares… voila, several washable, reuseable nut milk strainers for $1.50! (Wash the fabric before using the first time.)
Leave a comment