The resulting almond milk is crisp and sweet, and a little bit thinner than the cashew milk. I think both of these milks will be regulars in our fridge. (To see all of our non-dairy milk recipes, click here).
1 cup raw almonds
3 cups water
2 tbsp raw agave (or other raw sweetener)
1 tsp vanilla
1 dash salt
- Soak the almonds for 6-8 hours, changing the water out every 2-3 hours.
- Drain the almonds and blanch them. To do this, you soak the almonds in near boiling water for about a minute, then drain them in a colander. While still in the colander, pour cold water over the almonds for about 15-20 seconds. At this point, you should be able to "pop" the almonds out of their skins fairly easily. Do this until each almond skin is removed.
- Add the skinless almonds and the remainder of the ingredients to your food processor (we use a Ninja). Blend until everything is mixed well and as smooth as possible.
- Take your cheesecloth and drape it over a mason jar, then pour the liquid through it. When we did it, we had to pour it in 1/2 cup increments because it doesn't easily pour through the cloth. To get the most milk out of it, Serial would pour the 1/2 cup into the cheesecloth and then squeeze as much liquid out of it as possible. Then he would take the remaining pulp out of the cheesecloth and set it aside. He repeated this until he had filtered all of the milk through the cloth.
- Once we were done, we stored the milk in an airtight container in the fridge. Be sure to save your pulp too - it can be used in lots of recipes (click here for ideas).