Almond Milk Recipe
Daily Value: 13%
High-Fiber, Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||23µg||6%|
|Fatty acids, total monounsaturated||14g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
Homemade almond milk is so easy to make and so fresh tasting compared to packaged almond milk. It is great in smoothies, on Granola Your Way or whole-grain porridges, heated up for hot chocolate, or simply enjoyed as a beverage, sweetened with a little agave syrup or honey and a dash of vanilla extract. The more powerful your blender, the better the results. I make almond milk with an old thrift-store blender just fine, but I have to strain it well. No need to discard the spent almond pulp. Spread it out thinly on a cookie sheet and dry it in a 200-degree oven for 6 to 8 hours. Sprinkle it over yogurt or porridge or add to muffins or cookies. You can freeze the dried pulp and use it over time.
Adapted from "D.I.Y. Delicious" by Vanessa Barrington
- 2 cups whole raw almonds (about 8 ounces)
Soak the almonds in 8 cups water overnight or for up to 15 hours in a bowl in the refrigerator. Puree the almonds, using all of the water, in batches in a blender and strain through a medium-mesh strainer. Pour into a jar or bottle, seal, and refrigerate. The milk will keep, refrigerated, for 5 days.
Chill and shake before serving. Sweeten and embellish to taste with vanilla, cinnamon, honey, maple syrup, sugar, or agave syrup.
Time: 20 minutes active; 8 to 12 hours passiveServings: 5