A
lmond Milk.
Simple and raw, this versatile nut milk is loaded with nutrients and without the fillers included in some store-bought versions. Also store-bought nut milks are pasteurized, which reduces their nutritional value. Almond milk can be used whenever nut milk is called for in a recipe, and of course it’s ideal on your morning oatmeal.
You can keep this in the refrigerator for up to 5 days.
Almond Milk
How easy is it to make your own plant based milk!
Ingredients
- 1 cup almonds raw almonds
- 3 cups water
- 3 dates pitted
- 1 pinch sea salt (optional)
Instructions
- Soak the almonds in a bowl of water for about 8 to 10 hours (or just overnight). The longer the soak, the creamier the almond milk. Drain and rinse the almonds before you add them to a high speed blender. If you do not have a high speed blender it will be important to use the longer soaking time!
- In the blender, combine the soaked almonds with the 3 cups (500 ml) of water, the dates and a pinch of salt (the salt is optional). Blend for about 2 minutes or until smooth and milky.
- Strain the almond mixture through a cheesecloth, extracting as much liquid as possible. Discard the solids (or use for something else).
- Increase the sweetness if desired by adding another date.
Notes
A high speed blender and a cheesecloth are the tools needed to make this almond milk.
Nutrition
Calories: 220kcalCarbohydrates: 12gProtein: 8gFat: 18gSaturated Fat: 1gSodium: 20mgPotassium: 286mgFiber: 5gSugar: 5gCalcium: 100mgIron: 1mg
Did you try making this recipe?Mention @JvVHealth or tag #jvvhealth
To make chocolate milk, add 2 tsp cacao powder. You can use any other raw nuts or seeds (such as hemp, sunflower, cashew, walnut), or a combination of the ones I mentioned. Cashews will give you the creamiest milk.
The picture used for this recipe is the chocolate almond milk.
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