This is my favorite raw almond milk recipe, and I always have the need to use it. Therefore, I keep a quart on hand everyday. My favorite way to use this almond milk is to blend it into my homemade frappuccino “coffee” drinks (today I put pureed pumpkin and spices to create the best pumpkin frappuccino).
Be sure to reserve the almond pulp to use for different grain free recipes, some of which I am slowly adding to the recipe archive (stay tuned for a new recipe using this almond pulp). Since it is quite hard to measure the nutrition data for this recipe, I just drink it without worry, knowing that I’m nourishing my body with plenty of vitamin E, monounsaturated fats and antioxidants.
1 cup raw almonds
3 cups filtered water
Pinch of Salt (optional)
1/4 tsp. guar gum (optional, for a thicker milk)
Soak almonds in filtered water overnight, or for at least eight hours. This neutralizes phytic acids, as well as promotes ease of blending.
Strain the almonds from the soaking water and rinse. Place in a high speed blender.
Pour 3 cups of water over the soaked almonds. Blend on high for 30 seconds to 1 minute, depending on your blender.
Pour the almond milk through a cheesecloth or nut milk bag and squeeze out the milk. Reserve the almond pulp (will keep in the refrigerator for at least 2 days) for future recipes.
Re-blend the strained almond milk with a pinch of salt and guar gum, if using. Store in a glass bottle or jar in the refrigerator. If milk separates, just re-blend or shake.
Makes 3 cups
This is The Healthy Advocate