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Prep Time: 720 Minutes Cook Time: 0 Minutes |
Ready In: 720 Minutes Servings: 4 |
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Based on a recipe in Jennifer Cornbleet's book, Raw Food Made Easy. She says, Homemade almond milk is more nutritious than boxed nondairy milks. I pour it over my breakfast granola. Prep and cook times include the 8 to 12 hours required to pre-soak the almonds; afterward, this goes together in minutes. Ingredients:
2 1/2 cups water, divided |
1 cup raw almonds, soaked to yield 1 1/2 cups (refer to instructions for soaking almonds in the directions below) |
3 medjool dates, pitted and soaked for 30 minutes |
1/2 teaspoon vanilla extract (optional) |
Directions:
1. SOAK ALMONDS:.
2. Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
3. SOAK DATES:.
4. Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
5. TO MAKE THE ALMOND MILK:.
6. Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
7. Add the remaining cup of water and blend until smooth.
8. Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
9. 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 sprout bag to strain the milk.
10. Discard the pulp from the strainer.
11. Transfer milk to a sealed container and store in the refrigerator for up to five days.
12. It will separate, so shake well before using.
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