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Homemade Almond Milk
Or any nut! Cashews are an excellent half and half substitution. Pecans add pure decadence. Also consider hazelnut or any combination of nuts.
Blend on high for 3-5 mins depending on yourblender:
1 cup almonds, raw or blanched (haven't tried roasted yet. Blanched makes slightly smoother milk)
2-5 cups water, depending on how thickor stingy you are. 2 cups is closer to whole milk or half and half, 5 cups is pretty thin, maybe even thinner than skim milk
1-4 dates, stevia, or other sweetener
1 tsp vanilla or one bean chopped
dash ortwo of cinnamon (before or after strained)
pinch of salt (before or afterstrained)
Soak the nuts for an hour or over night and then rinse. Many highly recommend this, but I have no preference.
Place a nut milk bag over a large bowl or use a large square piece of woven cloth like a mens shirt material (clean and rinsed) over a strainer placed over a bowl. Slowly pour the milk mixture into the bag or over the cloth. Gently raise the top of the bag or cloth corners and start to twist and squeeze from the top of the bag down to push out the milk. It'll take some strong hands and about 2-5 minutes to get all the milk out. (Save the pulp and make all sortsof recipes with it like hummus, taco dip, baked goods, oatmeal, granola, smoothies, crackers, almond meal, or freeze it for later.)
Optional: Rinse out blender and pour the milk back in. Add the cinnamon, vanillaextract, and/or a pinch of salt and blend on low to combine.
Store in the fridge for up to 3-5 days. Shake before using.
Notes: If your dates or vanilla bean are dry/stiff, you can soak them in water for a few mins-hour to soften.
Delicious immediately from the blender as it's a bit warmfrom blending! Otherwise use anywhere you would regular milk.