Make your own yummy almond milk (or use any nut you want)! It’s super easy and so delicious. Warm it up with some raw cacao or carob and stevia for a clean hot chocolate, or use it in shakes or soups for creamy nutrition. You can use the leftover pulp for nut burgers or in clean cookies too. . . it’s all about the experimentation! Let us know what you come up with for different milk flavors (vanilla and cardamom is my personal favourite) and pulp recipes!
- 1 cup organic, raw almonds
- 3 cups fresh water
- Soak the almonds in enough water to cover (with an inch or two above the almonds) for 2-8 hours, to unlock the enzyme inhibitors (It’s really easy to let them soak overnight if you’re using the milk in a morning shake).
- Strain, rinse well and add to a blender. Add 3 cups of fresh water and blend for 45 seconds, until the almonds are broken down.
- Strain through a fine mesh strainer (saving the pulp to use for other recipes).
- Store both pulp and milk in an airtight container in the fridge for up to 4 days.
Recipe by Frank Giglio
Photograph by Jenny Nelson