Cookbook:Almond Milk I
| Almond Milk I | |
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| Category | Beverage recipes |
| Yield | 4 cups (1 l/1.1 US qt) |
| Time | 10 minutes plus overnight soaking |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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Almonds are soaked and ground to make almond milk, a plant-based beverage that can be used as a nondairy milk substitute.
Ingredients
[edit | edit source]Special equipment
[edit | edit source]Procedure
[edit | edit source]- Soak the almonds in the water overnight. They should swell and become supple.
- Grind the soaked almonds and water in a blender. Blend in a pinch of salt and a few dates if desired.
- Strain the almond mixture through a fine filter to remove the almond solids. Folded cheesecloth or a nut milk bag work well.
- Use the almond milk immediately or chill.
Notes, tips, and variations
[edit | edit source]- Almond meal, which is made from the leftover chaff, can be used in smoothies and other recipes that call for almonds or almond flour.