Quick and easy almond milk:
I know what you are thinking…duh you can buy Almond milk…right? Sure you can buy your own almond milk, but let me tell you once again that homemade is ALWAYS best. Besides, by the time you find your car keys to go to the store to purchase almond milk, you can have this recipe made and chilling in the refrigerator.
Of course, if you have whole almonds and would like to use them instead of flour, simply soak 1 cup whole almonds for 8-12 hours. After 12 hours drain the water off of the almonds and use in place of the almond flour.
To a high-speed blender, add 1 cup almond flour, 2 pitted dates (for sweetness), 1/2 vanilla bean or 1 teaspoon vanilla extract, and a healthy pinch of sea salt. I start with 4 cups of water so that I don’t blow the lid off of my blender. Using filtered water is always a good idea.
Allow the blender to run for 3-4 minutes. Making sure the dates and vanilla bean and ground down and mixed in well.
I’m adding the remaining cup of water with the blender on low speed.
My daughter suggested using a tightly woven dishcloth instead of cheesecloth because the cheesecloth allows for some of the grit to flow through besides I think my dishcloth works just great. Place the strainer over a large bow
Pour the milk into the lined strainer. The milk will flow through the cloth into the bowl.
Use a rubber spatula to stir the remaining almond meal to release more of the nut milk.
Gather up the cloth, twist and gently squeeze to release as much of the milk as possible.
Reserve the almond meal. I spread the meal out on a baking sheet and placed it in a 140F oven until it was dry. I will use it again for making cookies or something.
Homemade Almond Milk
Simple almond milk made with almond flour. Sweetened with dates and vanilla.
- 1 cup almond flour 98 gr or 1/2 cup whole almonds
- 2 Medjool dates pitted
- 1/2 vanilla bean or 1 teaspoon (5 mL) vanilla extract
- 5 cups water 960 mL
- generous pinch of sea salt
- Combine all ingredients in a blender with a tight-fitting lid. Blend on high speed for 3-4 minutes. Pour liquid through a cloth-lined strainer placed over a large bowl. Strain almond milk through the strainer. Reserve almond meal for another use. Refrigerate to chill.
- Hazelnuts, pecans, cashews, hemp seed, etc. may be used in place of almond flour or almonds.
- soak hard nuts overnight or 8-12 hours.
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