Easy Peasy Almond Milk…
I have come to really enjoy Almond Milk ever since my dancing friend across the pond visited and introduced me to it.
I have had a VitaMix for quite some time now, and every now and then I go through the smoothie recipes…as well as other
recipes this heavy machine seems so capable of whipping up….and I find a “gem” such as this almond milk recipe.
By the way, this particular recipe can also be used to make cashew milk too!
It is so easy that one wonders why it took so long to find it. This recipe makes about 3 and 1/2 cups of almond milk.
I find that if you soak the almonds for at least 4 hours (or overnight) in water…they are much softer and you don’t have too many “chunks”.
Just strain off the water and then pop the almonds into the Vitamix or any blender with 3 cups of water.
I also found that after one minute in the blender….the almond milk is ready for another straining.
This is what it looks like after one minute in the blender….pretty bubbly. 🙂
I used a strainer to separate the pulp from the milk that is left over from the almond blending…
This really helps the consistency of the almond milk…and I found the addition of pure vanilla extract is a great flavor enhancer.
Chill or serve immediately….or use on cereal which is one of my favorite ways to use Almond Milk.
So the next time you want almond milk…you don’t have to run to the supermarket to restock.
Well, if you don’t have almonds on hand you would still have to run to the supermarket…
But you understand what I am saying. 🙂
The printable recipe is below.
- 1 cup whole almonds
- 3 cups of water
- 1 teaspoon vanilla
- Soak the almonds in water for 4 hours or overnight.
- Drain the water from the almonds and place the almonds into the blender.
- Add the 3 cups of fresh water and turn the blender on low for about 2 seconds and then turn it to 10 or high, if you are not using a VitaMix.
- Let blend for one minute. Milk will be foamy.
- Strain the almond milk from the pulp of the almonds using a tea strainer or other fine strainer.
- Discard the pulp.
- Add vanilla to taste.
- It is important to note that there are no preservatives in this recipe...so this almond milk will not last as long as the store bought almond milk...hence the smaller proportion. 🙂