From the Kitchen: Raw Almond Milk
Ever since I saw this ‘how-to’ video last year on My New Roots for homemade nut milk, I’ve been dying to make my own. This recipe is SOOOOO easy….and rather tasty to boot! It’s so versatile that it can take the place of dairy milk in almost any dish. We’ve been making almond milk fruit smoothies…banana/blueberry/vanilla is our favorite at the moment. So, how about you guys? Are you fans of nut milks? Any good almond milk uses you’d care to share? I’d love to hear them. Recipe after the jump. xoxo!
Raw Almond Milk (adapted from My New Roots)
- 1 heaping cup raw almonds
- 3 cups water (for blending) + more for soaking nuts
- nut bag or cheese cloth
- Place almonds in a bowl, cover with water and soak in fridge over night (about 8 hours). Drain and rinse well. Place nuts into blender with 3 cups of water. Blend on high. Strain into a nut bag lined mason jar, squeezing the milk out and voila! You have raw, wholesome almond milk. Enjoy!
Note: I tried several almond to water ratios and found that 3 cups water to 1 heaping cup almonds gives us the almond flavor and thickness that we’re looking for in “milk”. Many recipes called for more water, but I found them to be…well….watery! I think the recipe above should be seen as more a of process than strict guidelines since everyones taste buds are different.