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)
Ingredients:
- 2 cups raw almonds
- water for soaking the almonds
- 6 cups water
Directions:
- 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.
Enjoy!
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We use homemade raw organic almond milk for our delicious smoothies on an every day basis. And (raw) hot chocolate made with raw organic almond milk and a dash of organic maple syrup is just rawsome!
My little boy has lactose intolerance, we do almond milk for him and he loves it
There is something confusing about the proportion of water and almonds. The ingredient list indicates 1 nuts:3 water. but the instructions seem to be 1 soaked nuts:3 water. Chose the latter — very nice!
I did a Google Search of the following and got a TON of ideas…
paleo recipes using almond pulp
I too am interested in learning how to use the remaining pulp to make desserts or savory cheese-like dip.
You didn’t talk about the importance of using raw unpasteurized organic almonds.
I would love dessert and savory cheese recipes made from almond pulp.
If you add a date or two and a pinch of salt, you will get a super tasty milk that is naturally sweet and tasty. I use mine for making smoothies in the morning. I add some veggie protein powder, some raw unsweetened cocoa powder, some maca powder, some chia seeds, frozen strawberries, blueberries, bananas and a dash of stevia or monk fruit. It’s a great morning starter and super nutritious.
Why do you soak the almonds first? Does it matter if the almonds are blanched or not>\?
Soaking the nuts reduces the “anti-nutrients”, the natural substances in nuts that inhibits digestion. (That is one way they’ve evolved to protect them selves). But not so good for human digestion.
Thank you for sharing this recipe. Almonds milk looks delicious in coffee in winter season and taste with freshness with the combination of fresh fruits in summer season.
Thanks for this recipe!
Does the milk contain most of the nutrients from the almonds? Or is there a lot of good stuff still left in the pulp?
Savory, cheese-like dips? Do tell us how to do that!
The best nut milk bag I’ve found is a washable nylon one … rinses out & dries wonderfully.
I add vanilla to my almond milk, but wow, it is incredibly tasty as is.