Here is another ‘nut milk’ to add to the collection. This time I went ahead with whipping up a batch of almond milk. What can I say about this dairy free milk? Well it certainly exceeded my expectations by a long stretch of the imagination.
My first encounter was in spring/summer time last year, this was around the time when I was getting used to my vitamix which was given to me as a gift. My first attempt was a catastrophic failure for a lack of a better word.
I sucked at making something SO simple – the ratio of water to almonds was unbalanced and silly me forgot to soak the darn things which resulted in a course nut milk.
Needless to say I wrote almond milk off as a bad omen and avoided it like the plague, not knowing I was at fault, not the actual milk.
The other day I was catching up on some YouTube videos and came across an almond milk recipe. I immediately saw where I went wrong with my method and literally dived into my kitchen to make a pint of milk.
Almond milk is DELICIOUS, granted it’s more expensive to make than coconut milk but my homemade almond milk recipe is the bomb dot com. If you want your milk to yield creaminess then an emulsifier is required. Yes, this step does revoke it from the realm of ‘raw food’ BUT the results are truly divine.
Now were onto the subject of emulsifing, this step is of course optional. I used this Sunflower Lecithin, it’s non GMO, solvent free so no hexane or acetone was used during processing and thankfully no side effects in comparsion to soy lecithin. Sunflower lecithin is the fatty substance extracted from the gum of dehydrated sunflower seeds.
Many people add lecithin to their diet because of it’s ability to support brain function and aids muscles and the nervous system. Unlike soy, fewer people experience unwanted side effects or allergens, which explains why many people favour sunflower lecithin.
Although I remain content with drinking my nut drink neat (additive free). Based on my own research, I see no harm in adding a teaspoon every once in while to prevent the fat and water from separating. Plus it bonds the entire flavour and texture together.
Aside from the creaminess this milk has a high portion of vitamin e which is needed for the immune system, retina and the largest organ – the skin. We’re talking about antioxidants galore – firm skin, scars elimination, brain function, low cholesterol, Alzheimer’s – there’s something for almost every ailment.
Let’s get crackin in the kitchen.
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- 1 cup of almonds
- 4 cups of filtered water (can use non filtered)
- 1tsp of vanilla
- 1tsp of coconut nectar
- ⅛ tsp of Himalayan pink salt
- 1tsp of sunflower lecithin (optional)
- **1-2 cups of water for soaking
- Soak the almonds in a bowl with water overnight. The longer they soak the creamier the nut milk.
- Drain off the water and rinse the almonds a few times.
- Add the almonds with the 4 cups of water to a blender and blend on high speed until the almonds pulverise into a fine meal. The milk should be a porcelain white colour.
- Use a cheese cloth to strain the milk into a jug, squeezing out all excess liquid and discard the pulp or reserve to make almond flour.
- If adding the sunflower lecithin, add to the freshly squeezed almond milk along with the vanilla, coconut nectar and pink salt then run everything through the blender again to emulsify.
- If you're not adding the lecithin, adjust the previous step by stirring in the other ingredients.
- Store in a mason jar in the refrigerator for 5-7 days.
Can use alternative GI index sweetener like maple syrup.