Plant based milks have become really popular for those who are vegan, dis-like milk, have a dairy intolerance, have health issues, want to be more ethical, or just because they enjoy it! Did you know that roughly 40% of American households purchase plant based milk? Today, we are going to teach you how to make your own plant based milk: UNSWEETENED VANILLA ALMOND MILK. Lots of people say that making almond milk themselves is hard but the reality is, it is a fairly simple process but it takes longer because the almond have to soften. If you try this recipe out, tag us in a photo on Instagram and we will mention you in our story! Happy FOOD FRIDAY or shall we say DRINK FRIDAY. Now let's get to the recipe!
Makes: 24oz (3 cups)
Work time: 15-30 minutes
Total time: 1 day and 15-30 minutes
Ingredients
-1 cup of raw unsalted almonds
-3 cups of water
-1 tsp of vanilla extract
-pinch of salt
Extra items needed
-Blender
-Strainer, cheese cloth, nut bag, or flour sack towel
-Funnel(not needed but makes it easier)
Steps
Pour all of your almonds into a jar that is full of water. Put the jar into the refrigerator and let them sit in the refrigerator for 24 hours. (This is to soften the almonds so you can get the milk from them.)
Once you have let the almonds soften in the refrigerator for 24 hours, take the jar out and drain the extra water from the jar.
Next, take the softened almonds, 3 cups of water, 1 tsp of vanilla extract, your pinch of salt and put it all into a blender. (Make sure it is a blender that holds liquids or else the liquid will go flying everywhere and create a huge mess)
After you fully blend the ingredients together, you will need to strain the milk into a bowl. The ideal way is to use a nut bag, flour sack, or cheese cloth but if you don't have that, you can use a fine strainer. The downside to the strainer is there might be tiny flecks of almonds in the milk but they are barely noticeable.
Once you have fully strained the milk into a bowl, you can transfer your unsweetened almond milk into jars to store. If you have a funnel, it might be easier to transfer the milk into jars.
Then you can refrigerate and enjoy your homemade unsweetened almond milk. NOTE: the shelf life is about a week. (about the same time as opened-store bought almond milk)
You might notice when you are finished making your almond milk, that you have this extra mush leftover. That is called almond pulp. You can actually use it as a replacement for almond meal in some recipes. It is really yummy and you are being waste free. Subscribe and stay tuned because we have a chocolate chip cookie recipe coming your way that uses that leftover almond pulp and it is mouthwatering. Remember, if you try out this recipe, tag us in a photo on Instagram and we will mention you in our story! Have a wonderful FOOD FRIDAY! (Well, drink Friday in this case!)
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