Although our family is not dairy free, we do like to use it sparingly but during times of illness, when our bodies are not in balance it is to be avoided completely. We have been dealing with one of those times of illness the past few weeks and I have been making more almond milk than usual as a substitute. I am not a big fan of the commercially prepared almond milk due to the list of preservatives and stabilizers, which in my opinion no longer constitutes a "whole" food. This is the recipe I use and love and as always, nothing goes to waste, so not only do we get some almond milk but also some almond "meal" for use in other recipes.
The Recipe
4 cups water
1 cup almonds
3 teaspoons maple syrup or agave nectar
1 teaspoon vanilla
1/4 teaspoon Real salt
1 cup almonds
3 teaspoons maple syrup or agave nectar
1 teaspoon vanilla
1/4 teaspoon Real salt
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Soak the almonds in the water for a couple hours or overnight. I just put mine right in the blender and let it soak in that. Blend on high until you have a smooth consistency.
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Strain through a cheesecloth or nut milk bag, squeezing all the contents from the cheesecloth. If you want a creamier consistency to your milk, use less water.
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I like to spread the meal left in the cheesecloth over a cutting board and let it dry in the sun during warm months and in the dehydrator during the cold months or if you live in a humid environment. Once dry I put the chunks in my herb (coffee) grinder and pulse until it is nice and smooth like flour. I then use it as a flour, sprinkle it over hot cereal and yogurt parfaits, in our power balls, or other recipes we feel like throwing it into. I have even used it in my facial cleansing grains!
