Homemade Non Separating Almond Milk
 
 
Making almond milk at home is not only super easy, but also much cheaper than buying it at the grocery store.
Author:
Recipe type: Drinks
Cuisine: Vegan
Ingredients
  • 200 grams or 7.5 ouncesblanched almonds
  • 4 cups or 1 liter water
  • sugar or honey or dates to sweeten, optional and amount is to taste
  • 1 large bowl
  • cheese cloth or a clean kitchen towel or very fine sieve colander
  • blender
  • pot
Instructions
  1. Place the blanched almonds in a large bowl and cover with water. Leave to sit overnight.
  2. Drain the water, and place the almonds in a blender. Pour 2 cups of water into blender, and if using sweetener add it to the blender as well. Blend until the almonds have completely broken down to a fine almost paste. Place the cheese cloth (or other options) over a large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out liquid onto the bowl . Once the liquid is all removed, place the ground almonds back inside the blender and add the remaining 2 cups of water, again repeating the process.
  3. Pour the almond milk into the pot, partially cover and under low heat simmer for 15 minutes. Keep a close eye on it as it may boil over. Stir now and then. Allow to cool before storing in the refrigerator. The almond milk will keep fresh in the refrigerator for 5 days.
Notes
Learn how to blanch almonds here https://www.youtube.com/watch?v=lZR1Zk2r1Qg
Recipe by Mexican Made Meatless™ at http://mexicanmademeatless.com/homemade-non-separating-almond-milk-2/