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Almond Milk (Vegan)

2/17/2013

2 Comments

 
We are on a nut milk kick these days.  It's just so easy to make and so delicious in coffee and smoothies.  This time we tried out almond milk.  It's really similar to the cashew milk we made, but requires an extra step to blanch the almonds before turning them into milk. 

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).
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Yields: 3 cups almond milk & 1 cup almond pulp

1 cup raw almonds
3 cups water
2 tbsp raw agave (or other raw sweetener)
1 tsp vanilla
1 dash salt
Cheesecloth

  1. Soak the almonds for 6-8 hours, changing the water out every 2-3 hours. 
  2. 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.
  3. 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.
  4. 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.
  5. 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).
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2 Comments
Jillian link
2/19/2013 07:25:54 am

How is the cashew milk in coffee? I picked up some of the Silk creamer at whole foods (with the vegan cheese to make sandwiches, holla!!) and it is HORRIBLE. The creamer, not the cheese. Hahaha. It was really sweet too. I really didn't need any sugar in my coffee. have an awesome week.
Cheers & beers!!

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Jill link
2/20/2013 05:29:02 am

I love it in coffee! But it's not super thick or creamy like a normal creamer would be. It's more of a subtle difference and just takes the edge off of black coffee. You could adjust the sweetness pretty easily by adding more or less vanilla and agave when you make the milk. I've tried the Silk creamers too and I LOVE the soy vanilla one, but can't even fake the love for the coconut milk ones. Blech. But since I'm cutting back on soy I've just been using almond and it's doing the trick.

I love that you got the cheese!! I haven't done anything other than those grilled cheeses -I need to stalk Pinterest and find some other recipes. Let me know if you make anything tasty with it.

Later, girl!

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    I'm a Chicago girl who loves the outdoors and everything DIY.  He's an Appalachian Trail thru-hiker and addicted to nature.  Follow us as we share our experiences with home projects, recipes and hiking with our energetic Weimaraner, Rooney.

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