My mother-in-law, who eats nearly a 100% raw diet, showed me how to make almond milk when they were visiting. It turns out to be quite a simple process. I make it once or twice a week now. It’s so much richer and creamier than the stuff you buy at the store, and of course, still has all its good enzymes because it’s raw. And somehow, things you make yourself just taste that much more delicious!
Here’s how it goes:
Soak 1 cup almonds for 8hrs or overnight. Rinse well.
Add 4 cups water, 1/4tsp salt, 1/2tsp vanilla and a spoonful of honey.
Blend really well!
Strain through nut milk bag (you can make one out of organza).
Squeeeeeeze out the last drops (you can use the leftover almond pulp in bread).
Yum!
I have GOT to try this! Two of our family members are allergic to dairy and almond milk has been the best alternative we’ve found. Yum yum!
Krisitn — don’t overlook coconut milk! It has amazing nutrients, including medium-chain fatty acids that have some really special and healthy properties.
But this looks like a yummy treat.
we alternate between this almond milk and rice milk that is basically made the same way . The rice milk however, won’t be raw. It is so easy and you will save tons of money!!
How long does this stay good for? Is it the normal “7-10 days after opening” like most commercial almond milks or something different?