Here is the recipe for almond milk, one of the healthiest beverages we can think of. This tasty drink has a very delicate nutty aroma (obviously) and a mouth feel to die for. Almond milk can be used to replace regular milk in almost any instance, making it one of the most versatile ingredients available in a proper plant-based pantry. And I almost forgot to mention that it happens to be raw, which never hurts. Enjoy the preparation!
- Place the almonds into a container, pour in enough water to cover them completely and place the container in the fridge for four to eight hours. During this time, part of the bitterness present in the skins will dissolve into the water, and the almonds will get softer and ready to be blended.
- Once the time has elapsed, drain the almonds, tip them into the blender, add in the water from the recipe and blend the ingredients together at the highest speed for roughly one minute.
- Strain the almond milk using a nut-milk bag or a wet muslin cloth. Do not discard the pulp, as it can be used for other recipes such as cookies, baked desserts, bread making, salad dressings and so on.
- Once the milk has been obtained, you can pour it into a container and store it in the fridge until needed, remembering to shake the container before using the milk.
Preparation Time: 5m
Soaking Time: 4h
Total Time: 4h 5m
Storage Times: Keeps for 2 to 4 days in the fridge. Storage times greatly depend upon the quality of the almonds, the quality of the water used for the recipe and also the temperature of the fridge (the lower the temperature the longer the milk will last.) Adding sweeteners like dates and syrups can also shorten the shelf life of the milk.