You can’t squeeze blood from a stone but you can make milk from almonds. We’re nuts over this simple recipe that turns two cups of raw almonds into creamy milk that’s lactose free, gluten free and vegan. For this recipe, I used my Breville Fountain Crush Slow Juicer which separates the pulp from the liquid but you can use a blender and then strain the liquid using cheesecloth. Pikelet (7 years) and Lollo (5 years) made a jug with ease and were especially delighted once the milk started flowing out.
2 cups of whole almonds, raw
4 cups of water
Extra water for soaking
Maple syrup, if needed
In a bowl, soak the almonds in water for 24-48 hours. Strain the almonds. Fill the juicer with almonds and add the 4 cups of water, slowly. If you don’t have a juicer, add 4 cups of water into a blender with almonds and blend till liquid becomes smooth and white. Strain the liquid with a sieve and then strain again over cheesecloth. Squeeze the cheesecloth with the almond meal, getting as much liquid out as possible. As my juicer separates the almond meal from the milk, I skip the sieve stage. Add maple syrup to sweeten to taste.
You may notice that the liquid separates and it looks like it’s curdled. Don’t fret, it’s perfectly normal. Just give is a stir and it’ll be right as rain. The reason it does that is because there aren’t any binders in the liquid. And since you made it fresh with raw almonds, the milk has a short shelf life and lasts about 4 days in the refrigerator.
Till our next Happy Meal!
Cheryl Collett is a mom on a mission to expand her kids’ palates and IttyBittyFoodies chronicles their yummy adventures. For recipes ideas, look under HomeMade or check out the best kid friendly places under Restaurant Reviews and best kid foodie items at Product Reviews. Get the latest updates if you Like us on Facebook or follow us on Twitter @ittybittyfoodie