There are many recipes for almond milk, and here is one of them. I think drinking non-dairy milk is an acquired taste, but I do love cooking with it. If this recipe is being used for a non-sweet dish, I don't add the date.
Yum Universe has put together a wonderful article about non-dairy milks. It is very informative and can be found here.
Almond Milk
INGREDIENTS
| 1 | cup raw almonds |
| water for soaking nuts | |
| 4 | cups water |
| 1 | date |
| 1/2 | tsp vanilla |
| pinch of salt |
INSTRUCTIONS
| 1. | Soak the almonds in water overnight or for at least 8 hours. |
| 2. | Drain the water from the almonds and discard. Blend the 4 cups of water, almonds, dates, vanilla and salt until smooth. |
| 3. | Strain the blended almond mixture using a cheesecloth, nut bag, or other strainer. |
| 4. | Homemade raw almond milk will keep well in the refrigerator for three or four days. |
When you and I made almond milk we didn't soak the almonds. Does soaking improve the flavor/texture? Or does it just make it more nutritious? I like to soak seeds WPF-style so soaking makes sense, but I just wondered if it also improves the taste.
ReplyDeleteI ordered some almond-coconut-blend-milk from Azure Standard this month. It sounds yummy and I hope it will satisfy my non-dairy milk-lover.
Charlotte, As you know, soaking seeds and nuts make them more nutritious. I don't notice a difference in the texture or taste in the milk.
ReplyDeleteThe day we made the almond milk, I had not planned ahead to soak the almonds.
I finally made some and though I can't drink it alone, it worked great in a smoothie I like.
ReplyDelete