homemade almond milk
One of my favorite ways of harnessing almonds’ nutritive superpowers is grinding them into almond milk. The store-bought stuff is fine, yes, but this homemade version is pure, smooth, rich and creamy almond-y goodness. It’s free of the additives that give store-bought milk a slightly thick, gummy texture. Of course that means it lacks the same shelf-life, needing to be used within a couple of days. Not difficult around here. So far it’s gone into rice pudding, oatmeal pancakes, french toast, coffee and cereal. And the leftover meal has been used for a cheesecake crust. More possibilities? Throw it into a smoothie, use it in gluten-free crackers, slather it all over your face?
You just need a blender that doesn’t leak out the bottom (learned the hard way), some cheesecloth or muslin–love muslin!–and a little time.
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Almond Milk (from ohnuts.com)
makes about a quart
1 1/2 cups blanched almonds (you can also use skin-on almonds, but the end result may be slightly more bitter) 4 cups water OPTIONAL: 1 teaspoon vanilla 1 tablespoon sweetener dash of cinnamon pinch of salt Soak almonds in enough water to cover for at least 4 hours, or overnight. This will soften them and make easier to blend. Strain and put soaked almonds in a blender. Blend almonds with 2 cups of water for 1-2 minutes, until smooth. Add the remaining 2 cups of water and optional ingredients and blend another 2-3 minutes. Line a strainer with a couple layers of cheesecloth or muslin. Pour the almond mixture through the strainer, squeezing the cheesecloth to remove any remaining liquid. Store almond milk in a covered container in the refrigerator for 3-4 days. You can dry the leftover almond meal in a low oven to use as a sort of flour.
[…] just fall into place. 6 cups leftover macaroni + those last four carrots in the crisper bin + almond milk + a few other odds and ends= sneaky macaroni […]
[…] You can use almond milk (though I can’t vouch for the store-bought stuff) in place of regular milk; it may be a […]