What is your milk preference? Some people like Soy milk, others like rice milk, almond milk or a mixture of rice and almond milk. I’ve tasted other vegan milk before, and they’re simply delicious. Each have its own unique taste. I would say of the three kinds of milk I mentioned, rice milk is the cheapest. Probably because it’s more common and has less nutrients compared to other plant-based milk. On the other hand, Almond is more expensive and not as common to acquire in some parts of the world. But, the good news is, there are alternatives we can use to make plant-based milk — Mung bean and Red beans, to name a few! Isn’t God wonderful that He provides us with varieties? Anyway, Almond nuts is rich and creamy in taste that’s why it makes good milk. Because almond milk is lactose and casein free, it’s appropriate for the lactose intolerant and those with gluten allergies. Great for vegetarians, vegans, and people like me and you! 🙂
CLASSIFICATION: Vegan, gluten-free
1 cup almond nuts (unpeeled)
4 and 1/2 cups water, divided
2 TBspoons maple syrup (or other real sweetener)
1 TBspoon cane sugar crystals
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
You can choose to not soak almonds nuts, or soak it for 8 hours or over night. In this recipe I used unsoaked nuts. Soaked almond nuts is softer and easier to blend.
1. Wash unpeeled almond nuts. Drain. Put in a blender/food processor with 1 cup of water. Blend thoroughly for 2-3 minutes until it becomes thick and finely blended. (If you used soaked nuts, you blend it with 2 cups of water for the initial blending as nuts expands a little bit, then just add remaining 2 & 1/2 cups water as you continue on with the process.)
2. Add another cup of water and blend again for another 2 minutes. Put 1 and 1/2 cup water and blend again for another minute or so. (Total of 3 and 1/2 cups water used up).
3. In the process of separating the pulp from milk, you’ll need a wide mouth pitcher or good size container to store the milk. Use a very fine mesh strainer or cheese cloth for nut milk for straining almond pulp. Using a spatula or hands, gently squeeze out the milk residue in the pulp.
4. Blend the pulp with the remaining cup of water and blend for another minute to get most of the milk out of the pulp. Redo step number 3.
5. Season your milk. You can add more flavor as you desire. Enjoy!
Great for breakfast cereal, smoothie, pudding and other desserts!
Makes about 5 cups of milk.
Save almond pulp paste. Spread paste as thinly as possible onto a baking pan lined with a parchment paper. Bake at 200 degrees for several hours. Check occasionally. When pulp paste hardens and crumbly to touch, it is finish. Pulverize the dehydrated paste using a fork, blender or food processor for finer grind. You’ll get about 1/2 cup almond meal.
Almond meal can be added to your bread and pastries, loaf and burgers.