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Nut Milk

April 26, 2009

nut-milkMany seem to be catching on to the health depleting aspects of new-fangled soy products, and in avoiding them are looking for other options. One that really seems to be catching on is Almond milk instead of soy milk. Well, good.  However, the ingredient list tends to look something like this: PURIFIED WATER, EVAPORATED CANE JUICE, ALMONDS, TRICALCIUM
PHOSPHATE, SEA SALT, POTASSIUM CITRATE, CARRAGEENAN, SOY LECITHIN, DALPHA-TOCOPHEROL (NATURAL VITAMIN E), VITAMIN A PALMITATE, VITAMIN D2

Or, if you get unsweetened, like this: PURIFIED WATER, ALMONDS, TAPIOCA STARCH, CALCIUM CARBONATE, SEA SALT,  POTASSIUM CITRATE, CARRAGEENAN, SOY LECITHIN, NATURAL FLAVOR, VITAMIN A PALMITATE, VITAMIN D2, DALPHA-TOCOPHEROL (NATURAL VITAMIN E)

Wouldn’t you rather have a simple whole-food version? One that perhaps contains only almonds and water? That would make sense right? Being that it is “almond” milk and not “tricalcium phosphate and carrageenan” milk. So, I say make it at home! Nut milk really is a very fast and easy product to make. Try it, it is tasty and fresh!

Ingredients:

  • 1 c. almonds (unpasturized if available), soaked overnight or any other nut you choose. You may also use 1/2 c. nut butter.
  • 2-4 c. purified water (the less water you use, the thicker your products will be)
  • 1-2 dates [opt.]
  • 1 tsp. vanilla [opt.]

1. Put almonds and water into a high powered blender such as a vita-mix and blend until chunks are gone.
2. Pour through a nut milk bag (or use a paint strainer bag found at home-depot for waaay less cost) and squeeze milk out. You may also use a fine mesh strainer and use the back of a spoon to push out the nut milk.
3. If you are wanting a sweeter or vanilla milk, put your milk back into the blender and add the date and vanilla. Blend.

You can use this nut milk to make chocolate milk, smoothies, or anything you desire! Enjoy!

You may use the pulp to make many a baked good… and beleive me, I will be posting some recipes for easy almond flour goodies!
If you happen to have a dehydrator, use a Teflex sheet and spread out the almond pulp on it evenly. Dehydrate it until it is dry and then store in the freezer until ready to use. If you have no dehydrator, squeeze out all the milk and store for future use in the freezer. Just add a bit less liquid to your baked goodies!

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