RECIPE: Homemade Almond Milk

Photo by Vivianna_love

Gluten-free, Dairy-free
Balances Pitta and Vata
8 g per serving of protein

3 small handfuls of raw, organic almonds (soaked overnight is even better)

4 cups of pure water

1 teaspoon vanilla and pinch of cardamom (optional)

2 teaspoons maple syrup (optional)

Cheese cloth, folded over 4 times, or very thin dish cloth

Put almonds and water in your blender, and blend on high until you do not hear the nuts being further broken up. It also can become quite frothy.

Put your cloth in a big bowl, spread out. Slowly begin to pour the mixture from the blender onto the cloth, and begin to pick up the four corners. Lift them up so it starts to drain. You will started squeezing the cloth, so the almond milk begins to strain into the bowl. Almond meal will be left over in the cloth, which I recommend you save for baked goods. You can squeeze it pretty hard, twisting the top of the cloth. You may need to do this two or three times to get through all of the blender. Drinking fresh is best! Or you can definitely save it up to a week in the refrigerator, no problem.

One response to “RECIPE: Homemade Almond Milk

  1. Thanks for sharing. Just last night I was thinking that I wanted to try making almond milk. The raw, soaked, peeled almonds have a yummy sweetness I don’t taste in store-bought almond milk or other almonds. So the idea of having this in a drink is very appealing 🙂

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