I need a recipe for almond milk.

[redmountainfarm]

Or any other type of raw nut or seed milk.

[RawDrop]

Easy option.

Take any nut or seed that you like the flavor of.

Most recipes are 1 part nuts/ or seeds, to 3 parts water.

Throw all that into a blender. You might want to add your sweetner of choice. And whizz it up for about 2 mins. Then you need to strain the blended stuff. Cheese cloth, or one of the lovely nut bags that are available.


And there you have some lovely nut milk!!!

You can also add other flavors. Vanilla, etc.

[Aleesha Sattva]

remember you can soak the nuts first to activate the enzymes. :) 6-8 hours

i usually add a little oil (olive, hemp, flax... ) and a little salt to my nut milks. i looooooooooove almond milk!

[Seren]

I made almond mylk earlier by blending just under a cup of almonds with 2 cups water and two dates then straining it. I dipped my (clean!) finger in to taste it and it tasted alright as far as I could tell by that tiny taste.

I then put the mylk in a lock and lock (TM) jug in the fridge and left it there while I was in college today. This evening I had raw muesli with this poured over it so I couldn't really taste the mylk, but I then poured myself a bit into a glass and took a sip and oh dear, it tastes awful!!!

I had soaked the almonds first so that wasn't it. It tasted kinda fermented :eek: :confused: it really was awful. Could it have fermented in the lock and lock jug in the fridge within the space of about 10 hours? Or does almond mylk usually taste quite bitter with a bit of a fermented taste to it??

Please help! :o

Love Seren xxx

[Snoozy]

I made almond mylk earlier by blending just under a cup of almonds with 2 cups water and two dates then straining it. I dipped my (clean!) finger in to taste it and it tasted alright as far as I could tell by that tiny taste.

Love Seren xxx

I'm not sure but I don't think you added enough water (I usually do 3 cups water to 1 cup almonds). I made almond milk the other day and took it into work for my co-workers to try. I added a little vanilla, sea salt and agave. They loved it! Even the milk drinkers in the group said they could hardly tell the difference. I leave it in a sealed container too and it seems to be ok the next day. Maybe try again with more water???

[Rawkinlocs]

I hate straight almond milk and straight cashew was too rich...so now I do an almond-cashew mixture and for me, it's perfect!

Here is my recipe:

Almond-Cashew Milk
by Cherie King
This "milk" is smooth, creamy and delicious! Even my (very finicky) children love it!

1 c. raw almonds, soaked 8-10 hours or overnight (soaking can be skipped if in a pinch...but I recommend it when possible)
1/2 c. unroasted cashews, soaked 2-4 hours (this step can be omitted if using a high-powered blender such as a Vitamix or K-Tec model)
3-5 c. purified water (use 3 c. water or less for more of a "whole milk" or "cream" - use more for a thinner more "skim milk")
1/4 tsp. vanilla
1/8 tsp. sea salt
1-2 tsp. of agave nectar or to taste (can substitute with dates but "milk" may come out a little darker) Blend all ingredients in blender until well blended. Strain through a nut milk bag.

Save the pulp by freezing or dehydrating (then grinding to flour) for adding to cookie, grawnola or cracker recipes or use as an exfoliating facial/body scrub! Store the nut milk in an airtight jar in the refrigerator for up to 2 -4 days. Drink alone, enjoy alongside desserts, pour into grawnola or use in recipes!

[Seren]

Thanks! for both replies! Maybe I didn't have enough water then... or maybe the dates were funny? Either way, I will try your recipe next rawkinlocs as I don't personally like almonds anyway haha! Thanks!!! :D

xxx

[Regen]

Seren, did you soak the almonds first and get rid of the soak water? The soak water is brown and bitter.

[Seren]

Yeah I got rid of the soak water and rinsed them first before making the mylk :) xx

[Queenielou]

I just made this milk and it came out great! It was my first nut milk so I was a little apprehensive. I added a bit more agave because I looked at another nut milk recipe and they called for 1/4 cup of agave. I didn't add that much (about 1/8 cup) and it was plenty sweet for me.

[Eva]

Seren -- I got a batch of fresh, unpasteurized almonds in a couple weeks ago and have gone wild with the nut mylks again. Every batch has been divine. Here is what I do:

-Soak in filtered water on the counter for 8-12 hours. Rinse well with filtered water. Put in the fridge until I'm ready to make the mylk.

-Put nuts in the blender. Pour filtered water in until it's about twice as high as the nuts. Add a touch of salt, vanilla and agave. Blend. Strain.

-Then I put it (with a funnel) into a colored glass bottle and store in the fridge.

It seems to last fine and still be very tasty and rich for about 3 days, hasn't lasted longer than that for me to check. Each time I pour a new glass or use some for a recipe, I shake well.

I hope this is helpful to you. :)