* Gluten-Free Potential * No Added Oil * Soy-Free
It takes very little effort to make your own nut milk, and it offers the advantage of keeping
the ingredients list to a minimum. No stabilizers or preservatives here! You can use
raw almonds instead of a combination of raw and toasted, but we love the assertive,
nutty flavor the toasted nuts give the milk. You can also replace almonds with any other
nut, and adjust the amount of water to taste.
Ingredients for For plain milk:
- 1/2 cup (60 g) whole raw almonds
- 1/2 cup (60 g) toasted whole almonds
- 4 to 41/2 cups (470 to 590 ml) filtered water, divided
- Pinch fine sea salt
Ingredients for For lightly flavored milk:
- 2 teaspoons (6 g) maple sugar or date sugar, optional
- Pure vanilla extract, optional and to taste
- Place the almonds in a medium bowl or 4-cup (940 ml) glass measuring cup. Cover with2 cups (470 ml) water. Cover with plastic wrap or a lid. Let stand at room temperature for 18 hours, changing the water halfway through, to soften the nuts.
- Drain the almonds (discard soaking water), and give them a quick rinse.
- To make plain milk: Combine almonds, 2 to 21/2 cups (470 to 590 ml) fresh water, andsalt in a blender. Blend until almonds are pulverized. Jump to filtering instructions.
- Or, to make lightly flavored milk: Combine almonds, 2 to 21/2 cups (470 to 590 ml)fresh water, salt, sugar, and vanilla in a blender. Blend until almonds are pulverized.
- Continue with the following instructions: Place a fine-mesh sieve lined with an open nut milk bag on top of a large glass measuringcup. Slowly pour milk into the bag. Filter the milk by carefully squeezing the bag, allowing the liquid (milk) to pass through while keeping the pulp in the bag. Enjoy the leftover pulp in oatmeal or use it in baked goods (see pages 38 and 41). You can store it in the refrigerator for up to 2 weeks. Store the milk in an airtight bottle for up to 5 days.
- Shake well before use.