This post is sponsored by the Paleo Recipe Generator, which features over 700 Paleo recipes personalized to meet your unique needs.
Freshly made almond milk is vastly preferable to packaged store bought and the remaining almond pulp can be used to make desserts or savory cheese-like dips.
Type of dish: Fundamentals
Equipment: Blender, cheesecloth, cloth sprouting bag, or nut milk bag, two 1 quart glass jars
Servings: Makes about 2 quarts (2 l/80 fl oz)
- 2 cups raw almonds
- water for soaking the almonds
- 6 cups water
- Soak the nuts for eighteen hours, draining, rinsing, and changing the water halfway through.
- After soaking, the nuts will have expanded in size. In a 1 to 3 ratio, add nuts and purified water to the blender. For example, 1 cup soaked nuts to 3 cups water.
- Blend thoroughly. Then, slowly pour the contents of the blender through the filter, such as cheesecloth. Use hands to milk the bag. Slowly is recommended to avoid making a mess!
- Store the milk in a glass container with tightly sealing lids. Nut milk will keep for about 4 days.
- The remaining pulp can be used to make desserts or savory cheese-like dips.
For more recipes like this, and meal plans that can be customized just for you, check out the Paleo Recipe Generator
Like what you’ve read? Sign up for FREE updates delivered to your inbox.