And it’s easy to know when you make your food from scratch. Almond Milk is a perfect aexample of that, when compared to store bought varieties. I’m just going to start by saying that for the past year, I’ve drunk soy milk exclusively. I’m not a huge fan of cow milk anyway, so it’s always been my preference whether or not I’m eating meat. Recently I switched my morning yogurt from Greek dairy to plain soy. I know that decision was a positive one for me, however, due to the heavily processed nature of soy products, it’s not a great idea to rely on soy so much. Here is where my desire to try almond milk came in.
Looking at the recipe, it seemed easy enough, so I went out and bought the ingredients:
- 1 cup almonds, soaked 8-12 hours beforehand if it’s possible
- 4 cups water
- 6 dates or 1/4 cup agave
- 1 tsp pure vanilla extract (or the contents of a vanilla bean)
I soaked the almonds over night and then tossed them into the blender with the scrapings from the vanilla bean and the syrup and added water. Within 2 minutes I had almond milk! The yield was approximately 4 cups, which I thought was great considering that almonds aren’t super cheap, although I uy them in large quantities at the farmer’s market so at least that’s slightly better. If I had a cheese cloth or a nut bag (sounds funny, right?) I’d have separated the tiny bits from the milk in order to have a “smoother” beverage, but I didn’t in this case. That’s easy to remedy though.
When you do use the cloth, you’re left with a bit of sweet almond pulp, which Gena (the author of Choosing Raw) has recipes for… I recall almond cookies being mentioned, and I seriously like that idea.
Image and recipe via: Choosing Raw