Almond Milk


Prep Time

4 hours

Prep Notes

Almonds have a substance in their coating called phytic acid.  It's naturally occurring and is a defense against insects, but it can make nuts difficult for people to digest.  To remove much of the phytic acid, we soak nuts and rinse them before using.  Here's how:

  1. Place nuts in a ceramic bowl add enough cool water to cover the nuts. 
  2. Soak for a minimum of 4 hours and up to 8 hours.
  3. Drain the nuts and rinse them with clean water before proceeding. 

If you don't have time for this step, purchase almonds that are "raw, activated" -- ideally, without any salt or seasoning since we've making plain almond milk!  Raw, activated and/or sprouted nuts have already been soaked and possibly sprouted and then dehydrated at less than 105 degrees to keep their enzymes active!  Whole Foods or a local natural food market should carry products like this.  I'll warn you -- they can be pricey, so it's often worth the savings to prep this kind of thing at home.

While your nuts are soaking, make sure you have a fine mesh strainer, a nutmilk bag or several layers of clean cheesecloth or muslin to strain the almond milk once it's blended.  The beauty of making your own almond milk is that you also get about a cup of finely ground pulp --- I'll share some recipes for using that and we'll be doing a happy dance for a zero waste process that yields tasty nut milk AND something extra!

Cooking Time

5 minutes

Yields

6 cups

Ingredients

2 cups raw almonds, soaked and drained

6 cups cool water

2 Tablespoons sunflower lecithin (optional)

Directions

  1. Blend almonds and water in your blender until smooth.
  2. Pour blended liquid through your mesh strainer/nut milk bag or layers of cheesecloth/muslin to separate the pulp from the milk.

Notes

  • If you'd like to use your almond milk in coffee or tea, you may want to put it back into the blender with the sunflower (or Soy) lecithin.  Lecithin is an emulsifier and will keep your almond milk from separating or from getting that curdled look when used in beverages.

  • For a sweeter milk, you can blend in one or two pitted Medjool dates after you've strained out the pulp.  The reason for sweetening and/or adding lecithin after removing the pulp is to keep your pulp neutral flavored so it's more versatile in other recipes!