Almond Milk Recipe
Almond milk is great for cereals, desserts, and savory-sweet dishes. Almonds are an alkaline nut, and one serving provides ⅓ of your daily dose of vitamin E.
Overview
Total time: 01 M
Servings: 4
Calories: 60
Ingredients
- 2 tbsp. agave nectar
- 1 cup almonds soaked overnight and rinsed
- 1/8 tsp. kosher salt
- 1 tsp. vanilla extract or vanilla seeds scraped from bean
- 4 cups water
Nutritional Information
- Serving Size: 8 fl. oz.
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 7g
- Protein: 1g
Instructions
- Add water and soaked almonds to FourSide or WildSide+ jar in order listed and secure lid.
- Select "Whole Juice" or blend on a Medium High speed for 50-60 seconds.
- Strain milk through nut milk bag or cheesecloth to remove almond skins and pulp.
- Rinse blender jar, place strained almond milk back in jar with remaining ingredients and secure lid.
- Press "Pulse" 3–5 times to combine thoroughly.
- Serve or store in refrigerator for up to 3 days.
Note: Nutritional information will vary based on how much almond pulp is removed from milk.
Notes
Keep the almond pulp and dehydrate it to use as defatted almond meal in other recipes, like our Vegan Berry Smoothie, Almond Hummus, Almond Facial, and Almond Chocolate Chip Cookies.
it’s important to soak the nuts in salt water for at least 6 to 7 hours to remove the phytic acid in the nuts which binds to minerals in the gut rendering them unabsorable (I think I just made up a new word:). Almond flour is super expensive and the pulp is almond flour waiting to happen. If you don’t have a dehydrator just put the leftover meal in your oven on it’s lowest setting till all of the moisture is gone.
No, do not put the skin in the blendtec, just the almonds.
Hot water denatures the enzymes in almonds though so probably go with the soaking (room temp) if on a raw diet :)
Do not boil Almonds! There are 3 reasons we soak almonds before making almond milk: 1 – the water pulls acids out of the almonds which otherwise would prevent full digestion and absorption of almond nutrients. 2 – soaking (as opposed to boiling) keeps the almonds raw which prevents denaturing/rotting of the fats in the almonds. 3 – the almonds absorb water making them soft and easy to blend into almond milk.
Add to pancakes mixture!
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