Since I’m currently dairy- and refined sugar-free (again, sigh), I have been incorporating healthy dairy alternatives into my diet to make things easier on my family’s eating habits. For example, I could easily avoid milk and cereal for breakfast for myself, but life with four young homeschooled kids is a lot easier if we have cereal once or twice a week. So I bought almond milk (Silk brand) at the grocery store last week, and I actually liked it quite well. However, it has evaporated cane juice (sugar!) and other additives, so I figured it was finally time to make my own. Especially considering how many pounds of organic nuts I have in my freezer! (See here for details about the great deal I got from Braga Organic Farm.)
Almonds are much more digestible if they are soaked first, so my recipe employs soaking prior to blending. You can make it without soaking if you prefer. This almond milk is so easy, delicious, creamy, etc. that you will be kicking yourself for not making it sooner (like I am). Enjoy!
Soaked Almond Milk
- 1 generous cup of raw* almonds
- Water for soaking
- 4 cups water for milk
- Pinch sea salt
- 1-2 tbsp honey/maple syrup (optional)
- Soak almonds overnight (at least 7 hours) in plenty of water.
- Drain. Rinse until water runs clear.
- Put soaked almonds in blender with 4 cups water.
- Blend, blend, blend, and blend some more.
- Strain milk into bowl through sieve or cheesecloth. I like cheesecloth best because you can really squeeze all the last bits of almond milk out of it. It’s also faster than a sieve. But use what you have.
- Add pinch of sea salt and sweetener of choice and stir and/or re-blend. Adjust to taste.
See? Easy peasy. Store in an airtight container in the fridge (I like a lidded mason jar). You can go so many ways with this – unsweetened, vanilla, chocolate, coconut…mmmmm. You can also adjust the amount of water to taste; try less for almond milk cream or more to make it stretch further. These are just the ratios I prefer.
Now I’m after interesting ideas for what to do with the almond pulp leftover. I get quite a bit, and I cannot just discard it. I’m thinking cookies, pancakes, oatmeal toppings, or drying it to make almond flour. What do you think?
*Current U.S. standards make it pretty impossible to buy truly raw almonds stateside, due to pasteurization regulations and all that. But Braga’s almonds are steamed as minimally as possible, so that some of them will still sprout. It’s about as good as you’re gonna get with U.S. grown almonds.