A friend taught me how to make almond milk; I couldn’t believe the unbelievable delicious taste and the simplicity. The necessary tools: a quart jar, jelly strainer bag (or nut milk bag), bowl, blender, and of course almonds. Really, you can use the same process for nearly any nut. Our home has enjoyed an almond/hazelnut blend and an almond/cashew blend. TIP: add a couple dates, vanilla, and a pinch of salt for a sweeter version.
Directions & Ingredients
1 cup raw almonds, soaked
2 cups water
4 cups filtered water
Grab your quart jar and add the almonds and water. Soak overnight, or up to 24 hours. Rinse thoroughly.
Add the almonds and filtered water into a blender. Blend on high speed for 1 minute. Let it rest for a few minutes and then blend again for another minute.
Setup the bag in a wire mesh strainer over a large bowl. Empty the blended almond water into the bag and squeeze the milk into the bowl until a nearly dry almond meal is remaining in the bag.
Save the almond meal for other uses such as gluten-free almond flour banana muffins.
Western Nutritional Information (per serving)
Fat 2.6 g
Protein 1.4 g
Saturated Fat 0 g
Carbs 1.4 g
Monounsaturated Fat 1.7 g
Fiber (dietary) 0 g
Polyunsaturated Fat 0.6 g
Sugar 0 g
Trans Fat 0 g
Other: Good source of vitamins B1 (thiamine), B2 (riboflavin), A, D, and E, and calcium, copper, magnesium, manganese, phosphorous, and potassium.
Traditional Chinese Medicine (Energetics) Nutritional Information
Almond milk, in place of dairy, is preferred for individuals with dampness, stagnation, or phlegm. Almonds nourish the Lungs and Spleen while it supports Qi (your energy) and Jing (your essence). Almonds promote Qi circulation and resolves phlegm.
Source: TCM information based on Leggett, Helping Ourselves.