From the kitchen
Homemade Raw Almond Milk
Soaked raw almonds blended with water and strained through a nut milk bag for the freshest, cleanest-tasting almond milk possible.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 cup Raw Almonds
- 4 cups Filtered Water, plus more for soaking
- 1 pinch Salt
- 1 Medjool Date (optional, for sweetness)
Method
- Soak the almonds in water for at least 8 hours or overnight; drain and rinse well.
- Combine the soaked almonds, 4 cups fresh filtered water, salt, and date in a high-powered blender.
- Blend on high for 60 to 90 seconds until completely smooth and milky white.
- Pour through a nut milk bag or cheesecloth-lined strainer into a large bowl, squeezing to extract all the liquid.
- Transfer to a sealed bottle and refrigerate; shake before each use, as natural separation is normal.
Kitchen note
Save the leftover almond pulp in the strainer — it's the exact starting point for the Vegan Ricotta and Almond Cream Cheese recipes elsewhere in this book, so don't throw it away.
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