Grade A for Almond.
A recipe wAy easier than you think!
I'm an enormous fan of Califia Farms Almond Milk. For only about 50 calories/serving, the integrity of the ingredients & creaminess is not jeopardized at all. I have been using almond milk in soups, dressings & smoothies, so I figured it was more economical to begin making my own. After my third try, here's my recipe. Let me know if you'd give it an A!
Ingredients
Makes 7-8 cups
2 heaping cups of raw wholesale organic almonds
11 cups of (filtered) water, separate 3 cups & 8 cups
1 teaspoon of vanilla
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 dash of himalayan sea salt
Directions
Place raw almonds into large bowl & pour 3 cups of water over the nuts. If they are not completely covered, add water until drenched.
Let sit overnight or for 8-10 hours.
After almonds sit overnight, they should be extremely soft. Drain & pour all almonds into blender.
Add 8 cups of water to blender & blend on high for about 20-30 seconds.
Once almonds are completely blended pour mixture into a large bowl through a mesh nut milk bag or extremely thin strainer.
Ensure to squeeze all the liquid out of bag. If using a strainer, you may need to do this a few times to eliminate 100% of the almond pulp.
Add vanilla, cinnamon, nutmeg, Himalayan salt & stir. (eliminate vanilla, cinnamon & nutmeg for more savory meals)
Re-blend (for extra creaminess)
Refrigerate for 3 hours & enjoy!
As for the pulp, save and hang tight for additional recipes.
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