Almond Milk
VN, GF, SF

Ingredients

1/2 cup blanched almonds
1 1/2 cups filtered water
Cheesecloth, moist, several layers (preferably
-- unbleached)

Directions

To blanch almonds, simply place them in boiling water for 30 seconds and then cool. The skins will loosen, and can be easily popped off by squeezing one end of the almonds. For variation, other nuts or seeds can be used in this recipe such as sesame seeds, cashews or sunflower seeds.

Place blanched almonds and water in a blender and blend on high speed for several minutes. When the mixture is smooth and white and the pulp is very fine (you can tell this by looking at the pulp as it hits the sides of the blender), the milk is ready to strain through cheesecloth. When most of the milk has seeped through, gather the ends of the cheesecloth encasing the contents into a pouch. Squeeze the pouch to remove as much of the remaining liquid as you can. Reserve the pulp for cookies, if desired.

Note: almonds may be soaked overnight for more ease in blending. The soaking water can then be used as all or part of the blending water.

The yield for this recipe will depend on how powerful your blender is. If you own a Vita-Mix, please follow the instructions for almond milk in your cookbook.

Sweetener such as maple syrup, honey or stevia may be added if desired, but I like this milk plain. A teaspoon or more of almond or vanilla extract can be added to create a more pronounced flavour.

The almond milk will keep for a couple of days in the refrigerator.  It will separate so shake or mix well before using.

"This recipe is from Harvey and Marilyn Diamond's book Fit for Life , one of the first books I read about nutrition. It is the best non-dairy milk alternative I have ever used. I have always found commercially prepared almond milks much too sweet. This milk tastes great in a shake.".

Robin Russell, Webmaster

Recipe published: Winter, 2000

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