Friday, July 4, 2008

Almond Milk

I just bought The Gluten-Free Vegan, which is a cookbook well worth investing in! Anyway, this is a simple yet wonderful recipe for almond milk, which I find cheaper and tastier to make myself. Great in smoothies or just alone.

1 cup raw almonds
4 cups pure water (good well water or distilled water, not city tap)
1/4 cup agave nectar

1/4 teaspoon vanilla extract (optional - called for in recipe, but I like it MUCH better without this ingredient)

Soak the almonds overnight, or for at least 6 hours, in a large bowl in the 4 cups of water. Pour the mixture into a blender or food processor and blend on high for 2 to 3 minutes, or until the milk is completely blended.

Pour the milk through cheesecloth (set a wire colander over a bowl in the sink, then cover the colander with the cheesecloth and pour the mixture through that). Once the milk has flowed through, press the nut pulp against the cheesecloth with your hands to express all the liquid into the bowl.

Return the strained milk to the blender and add the agave nectar and vanilla. Blend well and serve.

This will stay fresh in the fridge up to a week if kept in an airtight container.

recipe from: The Gluten-Free Vegan

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