Guest guest Posted August 10, 2008 Report Share Posted August 10, 2008 Soak the almonds for several hours - they won't be mushy but they won't be crunchy either... I make the milk with two to three parts water to one part almonds. Blend to smithereens! Use a nut milk bag (google this, or make your own out of very fine woven nylon cloth) and squeeze till the pulp is fairly solid. If you just strain the milk you will get a lot of tiny almond particles making a less than pleasant result! Or you can stop blending sooner and the pieces will be mostly caught by the blender but you won't get as much out of your almonds. Add a little vanilla, stevia or agave if desired. Refrigerate. The milk will separate after a few hours or a day, but just shake it up before you use it. It will stay good for several days. Quote Link to comment Share on other sites More sharing options...
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