My daughter has been a vegetarian since age 5. More recently, she has become a vegan. Luckily, she is a wonderful cook, so never lacks for delicious, healthy, balanced meals. And almonds are one of her main sources of protein and omega-3, and she has found almond milk to be her preferred dairy substitute. Finding that she wasn’t satisfied with store-bought almond milk, she learned how to make her own, then passed that knowledge on to me. It is surprisingly easy to make, and far more delicious than any pre-made almond milk you can buy. The following recipe makes about 1 quart of almond milk.
You start by soaking 1 cup of raw organic almonds in filtered water for at least 4 hours (I soak them overnight) to soften them. I buy them in bulk from Whole Foods or other natural foods stores.
You then drain the almonds and place them in a blender with 4 cups of water (you can adjust the water to make a thicker or thinner milk).
Blend the almonds and water on high speed for until very well blend. I used the Liquefy setting.
Pour the blended almond milk mixture through a very fine mesh strainer lined with cheesecloth and allow to drain. You can press on the mixture with a spoon to help the liquid come through the strainer. You may need to do several batches depending on the size of your strainer. You can either compost the pulp or save it for use in a recipe (see below).
Your almond milk needs to be stored in the refrigerator, and should stay fresh for about 4-7 day (although I have found that it doesn’t usually last that long in my house!)
I was wondering what to do with the leftover almond pulp, so I did a Google search. And thanks to the wonders of the Interwebs, I found a site devoted solely to almond pulp recipes! I plan to make these yummy-sounding savory almond pulp crackers using fresh herbs from my garden.