Sunday, 07 August 2011 12:56

How to Make Your Own Organic Vanilla Almond Milk

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I rarely drink soy milk for a couple of reasons:
  1. I don't drink/use it fast enough and most of it goes bad
  2. I try to avoid soy
Instead of soy, I like almond, rice, hemp, or coconut milks; but I rarely buy those either because of the 1st reason.
 
However, occasionally I'll make a recipe that calls for a nut milk, so instead of going to the store and buying it, I make my own. Believe it or not, making almond milk is very easy and fast. It requires a little planning because you need to soak the almonds (you can skip this step but it won't turn out as well).
 

You should also have a nut milk bag, though you can use a cheese cloth - the bags make the process easier and less messy. 
 
There are many different almond milk recipes, some as simple as blending almonds with water and straining out the pulp, but that doesn't have much flavor. If you plan to drink the milk on it's own or make a latte with it, I recommend the following recipe from Living and Raw Foods. It is raw, gluten-free, soy-free, and processed sugar free.
 
Ingredients: 
  • 1 cup almonds (organic and local if possible)
  • 3 cups water  
  • 1 vanilla bean (seeds scooped out) I used 1/2 tsp fair-trade vanilla extract
  • 3 organic soft pitted dates
Preparation:
  1. Measure 1 cup almonds and pour into sprout bag.      
  2. Close the sprout bag and soak the almonds in water overnight or for at least 6 hrs.         
  3. Rinse the soaked almonds with water and put the almonds into the blender with three cups of water.             
  4. Blend the almonds and water until smooth.            
  5. Pour the puree into the sprout bag over a big bowl.          
  6. Squeeze the almond pulp through the sprout bag to extract the milk.         
  7. Drink as is, or put the almond milk back into the blender and blend in vanilla and dates
  8. Save the almond pulp for cookie or cracker recipes that require almond pulp or almonds. (I'll let you know what I make)
Read 3575 times Last modified on Sunday, 13 May 2012 00:05