Posted on March 31 2011 | (24) Comments
Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make.
Yield: 2 1/2 cups, 2 servings
- 2 1/2 cups water
- 1 1/2 cups soaked almonds (see note)
- 3 pitted medjool dates
- 1/2 teaspoon vanilla extract (optional)
- measuring cups
- measuring spoons
- fine-mesh strainer or mesh bag
- medium bowl
- rubber spatula
Put 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth.
Put a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a mesh bag to strain the milk.
Discard the pulp left in the strainer. Transfer the milk to a sealed container and store in the refrigerator. Almond Milk will keep for five days. It will separate, so shake well before using.
Almond Cream: Decrease the amount of water to 2 cups. Follow the directions for Almond Milk, but add only 1/2 cup of water at the end of the blending process.
Pistachio Milk: Replace the almonds with raw pistachios and you have the base for Pistachio Ice Cream.
Note: To soak the almonds, put 1 cup of them in a mason jar. Fill with cool water, screw on the lid, and soak for 8 hours or overnight at room temperature. Drain and rinse. 1 cup raw almonds yields 1 1/2 cups soaked.
Related Blog Posts: Raw Almond Milk—A Creamy Non-Dairy Miracle