Fresh Almond Milk
Created by Jackie VanoverJackie Vanover Health Coaching
jackievanover.com
Course: Beverages
Diet: Vegan
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 cup almonds
- 2 cups water (maybe more)
- nut milk bag or cheesecloth for straining
- 1/4 teaspoon vanilla (optional)
- 1 tablespoon coconut (optional, adds creaminess)
- 1 pitted fresh date (optional, adds sweetness)
- 1/2 teaspoon sea salt (optional, adds depth)
Instructions
Put almonds in a bowl and fill with clean water until almonds are covered with at least 1 inch of water. Soak almonds 4-8 hours or up to 2 days. When done soaking, drain the water off the almonds and rinse them several times discarding the water each time.
Put almonds in a blender with 2 cups clean water. Blend until the almonds are a fine meal and liquid turns white. You can add more water to reach a consistency you like.
Add one or more of the optional add-ins and blend again.
Over a large bowl or pitcher, pour mixture into a nut milk bag, retaining the milk. Squeeze the excess liquid from the pulp into the pitcher. Discard the pulp and refrigerate the milk.
Note: You can substitute a fine mesh strainer lined with two layers of cheesecloth for the nut milk bag. Milk will last 3-4 days in the refrigerator. If milk separates, simply shake or stir before serving.
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