Today Im going to show you how to make the best organic almond milk is no longer at your favorite natural foods grocer, it’s in your pantry. Life is really busy for a lot of people and more than busy, 1 liter or almond milk costs nearly 4 USD. I don’t know about you, but with how simple it is to make almond milk, why waste the money. One of the many staples in my vegan lifestyle is almond milk. I absolutely love almond milk. I have it with cereal, smoothies, in teas and hot drinks, there’s just absolutely now way around my eliminating this necessity from my life. So when I learned that many major companies use very little almonds and a lot more fillers such as carrageen, than necessary, I realized that it was time to put making my own almond milk in my own hands. Here is a quick recipe that you can add to your arsenal of vegan ideas and you can use it whenever you want to.
Spatula, strainer, measuring cup and blender.
100 grams / 1/4 Cup – Raw Organic Almonds
600 cm / 2 1/4 cups – Purified Water
1/2 tbsp – Agave or any Sweetener of your choice
Soak Almonds for at least 6 hours or overnight in purified water. Toss the water used to soak the almonds. Next dump the drained almonds into a blender followed by the purified water and agave, then blend. Once the almonds are thoroughly liquified, separate the “almond meat” from the almond milk and that’s it. You can store the almond meal in the refrigerator for up to 4 days, freeze it or dry it for longer storage. The almond meal can be used for recipes such as lentil nut Loaf, cookies, crusted eggplant vegan parmesan, banana almond pancakes and etcetera. You fresh almond milk can be stored in the refrigerator for up to 3 days or you can enjoy it immediately.
This organic almond milk would go well with a few vegan chocolate almond macaroons.