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.
When I started, I, too, drank the pulp. But now I strain it out, dry it in my Excalibur, grind it fine in the Blendtec and have the most wonderful, fresh almond flour to use in my gluten-free recipes. Or sometimes I use the still moist pulp and make a raw cracker recipe which I then ‘cure’ in the dehydrator.
I have been making my own almond milk for two years now. You NEVER use hot water! I soak just as this recipe tells you do do. (they are even better for you for snacking after soaking). I put the almonds, skin and all, into the blender. I use a nut milk bag to strain. There is absolutely nothing wrong with the few little flecks of color you get from the skins!!! Don’t even concern yourself with taking the skins off. It is not necessary. Removing the skin is strictly a personal preference. Enjoy!!!
You can google that question. I did find some good info on how you can fortify home made almond milk. It has to do with making it for a child but it is still good info. http://thegreenforks.com/tr…
You can also make sure your kids their Vitamin D by spending time in the sun every day, and their calcium in greens. Sugar disrupts calcium metabolism in the body, so remember it’s not just about getting a nutrient, but also not eating foods and drinking beverages that impair that nutrient’s availability. (Does your doctor promote pasteurized, hormone-laden, "fortified" milk? Thought so!)
For a lower carbohydrate version I would omit the agave.
Glenda the Good Foodie
Foodie Blogger
Leave a comment