Takes more time and effort than cashew milk but is worth the attention. Buy the highest-quality nuts you can afford.
You need a nut bag to strain the milk but once you’ve tasted fresh almond milk, you may never buy the boxed stuff again.
Buy a cloth bag or sew one from a scrap of muslin.
Makes 5 cups:
- 1 cup raw almonds
- 4 cups water (use less water for creamier consistency)
If you choose, you can add sweetener or vanilla extract
- Soak nuts in water overnight to encourage sprouting (or at least 4 hours). Drain water
- Add the soaked almonds and water to blender and blend a few times
- Strain the husks out of the milk: Hold a nut bag over a small bowl and pour the nut milk through the nut bag (or sieve, coffee filter, muslin) one cup at a time, squeezing the bag to strain the nut milk.
- Put the almond meal aside to use for cooking or put in compost or feed to chickens.
- Store fresh almond milk in a covered glass jar in the refrigerator. Shelf life is 3-4 days.
Add to any Mushroom Mama Tea for a super yummy drink.