Now it’s your turn! Have you ever made almond milk? What about using them as a body or facial scrub? Now granted, most of the nutrients have gone into the milk, but I still find it useful for recipes like these brownies…yum! Or you could dehydrate them for use as a coating for chicken and fish. I don’t like the idea of wasting all of that almond meal/pulp. Squeeze to extract all the goodness of the almond meal.ĥ. Pour the contents of the blender through a cheese cloth lined strainer - or if you have one, a nut milk bag - into a 1 quart glass canning jar. Place your almonds, four cups of pure, filtered water, and any optional add-ins in a high-speed blender - I love my Vitamix for this - and blend on high until the mixture becomes frothy…approximately 1-2 minutes.Ĥ.
After soaking, strain the soaked almonds and toss the soaking water.ģ. But, I like to give mine a good couple of days.Ģ.
Allow the almonds to soak covered in pure, filtered water for up to 48 hours in the refrigerator. cinnamon, allspice, cloves, cardamon…get creative)ġ. carob powder (Chocolate almond milk anyone!?!) – homemade vanilla extract (I like to add 1 teaspoon to the mix) maple syrup, honey, stevia, or my ultimate fave…4-6 medjool dates) You can absolutely drive out to your local store and buy almond milk - but once you’ve had it fresh, the rich taste will keep you coming back for more! And guess what? Almond milk is super easy to make! But you know what I love more…homemade almond milk.
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