Home-made Almond Milk & Home-made Vanilla Almond Milk!

I am using 1 part nuts to 4 parts of water. But I will give you these 2 new recipes in this post. What is almond milk? This is a non-dairy, gluten-free & vegan milk, obtained from raw or soaked almond nuts, drained & well rinsed too, 4 cups of water are added.

You can add whatever you want with it. You can add vanilla extract, cacao powder or another sweetener like maple syrup or agave syrup. Mostly, people on the internet use 1 cup of nuts & 4 cups of filtered water. You can add more water if you like but I love using 4 cups of water because you will end up with a lovely white almond milk, just like a milk consistency. Most of the time, they tell you to soak your nuts , just add water until the nuts all completely covered by the water, soak them for at least at night or at least 8 to 72 hours in water in the fridge. Why? The nuts become less raw & they are easily digested in the stomach. When these nuts are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread. Or you can make your own vegan cheese or spread. You can make nut milk from every nut or a mix of nuts that you like & love. I am experimenting with them now. More recipes to come!

Recipe 1: Soaked Almond milk, NOT sweetened ( This will make about 3 +3/4 cups, nearly 4 cups )
The almond milk,will keep about 4 to 5 days in the fridge!!!

Ingredients:

1 cup of soaked raw almonds ( soaked in water for about 8 to 72 hours .) When you soak your nuts, place them in a bowl & pour water all over it, until they are all covered up. Place a lid on & place into the fridge for at least 1 night or at least 8 hours. You will see that your nuts will get swollen & are puffed up. ( I made almond milk with nuts that soaked for 1 night & they tasted much better then soaking for 3 nights! )

4 cups of pure good filtered water

Method:

1. First, place your nuts in a sieve, rinse off the old draining water & rinse well with fresh clean water, all over the nuts until they are fresh & well clean. Place them with 1 cup of purified water in a good blender of food processor. Blitz the nuts again & again until they are well chopped up & finely. Add more water & more until all of your 4 cups of water is up. You will end up with almond milk with the pulp still in it. You also can drink it like this, with bits of nuts floating around but I don’t like my milk like this. I like mine strained.

2. Then, I strained the almond milk using my nut milk bag. I placed my nut bag into a larger bowl. Then, poured the liquid mix into the bag. Close the bag with the added string & squeeze & squeeze until all the juice is out of your nut milk bag & until you end up with only the pulp in the bag & all the liquid into the pot. I had 3 + 1/ cups, not the 4 whole cups. Pour the almond milk in a clean bottle with fitting lid & enjoy instantly or place into the fridge. After being in the fridge, you will see separation of the liquid into the bottle. Just shake the bottle well, before using the milk. Place the leftover nut pulp in a pot with fitting lid & place into the fridge for later use in cookies, smoothies, banana breads & muffins! You can see a lovely recipe of mine, using the leftover cashew nut pulp over here in vegan pear & cashew nut pulp spelt muffins!

2. Then, I strained the almond milk using my nut milk bag. I placed my nut bag into a larger bowl. Then, poured the liquid mix into the bag. Close the bag with the added string & squeeze & squeeze until all the juice is out of your nut milk bag & until you end up with only the pulp in the bag & all the liquid into the pot. I had 3 + 1/ cups, not the 4 whole cups. Pour the almond milk in a clean bottle with fitting lid & enjoy instantly or place into the fridge. After being in the fridge, you will see separation of the liquid into the bottle. Just shake the bottle well, before using the milk. Place the leftover nut pulp in a pot with fitting lid & place into the fridge for later use in cookies, smoothies, banana breads & muffins! You can see a lovely recipe of mine, using the leftover cashew nut pulp over here in vegan pear & cashew nut pulp spelt muffins!

The almond milk,will keep about 4 to 5 days in the fridge!!!

Ingredients:

1 cup of soaked raw almonds ( soaked in water for about 8 to 72 hours .) When you soak your nuts, place them in a bowl & pour water all over it, until they are all covered up. Place a lid on & place into the fridge for at least 1 night or at least 8 hours. You will see that your nuts will get swollen & are puffed up.

4 cups of pure good filtered water

2 teaspoons of a good vanilla extract/ I use home-made.

The same method as above.

You take your food processor & add the well-drained & well-rinsed almonds. You add 2 teaspoons of your vanilla extract. You add 1 cups of water & blitz & blitz until the almonds are well chopped finely. Add bit by bit more water to your processor until all the water is used up, the almonds are chopped up finely & it becomes one beautiful almond milk with bits floating around. 2. Then, use the same method as above, using your nut milk bag.

See pictures above, your step-by-step guide!!!

Your almond milk will be a bit darker in colour because of the added vanilla extract. You can find it here on my blog:

http://sophiesfoodiefiles.wordpress.com/2012/02/27/home-made-almond-milk-home-made-vanilla-almond-milk/