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    Home » Recipes

    Satisfying Almond Milk

    Published: Sep 6, 2017 · Modified: Feb 14, 2021 by Naiby · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    I've come a long way.

    Today, I only have diffuse images in my memory of my first attempts at making almond milk. One thing was certain: I had no idea how to do it.

    My clearest memories go back a year before I really became interested in raw food while I was carrying my child.

    The leader in me was at its early stage.

    I remember that at the time, I'd peel the soaked almonds one by one before putting them in the blender. I sat quietly in front of the TV and I devoted myself to this long and heavy task. I took these tips on a website. Bad tips.

    Later, I followed the guidelines of my first book RAW Food: A Complete Guide for Every Meal of the Day by Erica and Irmela Lilja Palmcrantz. I learned that I did not have to peel the almonds. Awesome!

    But I thought the taste was a little bland.

    Then I bought Rawlicious from Peter and Beryn Daniel and at my first sip, I was thrilled! I had never tasted something so delicious.

    Even after taking my higher education course in Living Food at the Living Light Culinary Arts Institute, in California, this recipe still remains my favorite.

    Almond Milk

    Almond milk in a bottle
    Dairy-free milk

    If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!

    5 from 1 vote

    Almond Milk

    Almond milk is so easy to make. And it beats the commercial kind anytime!
    Save RecipeSaved! Print Recipe Pin Recipe
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Staple
    Cuisine: Vegan
    Keyword: almonds
    Servings: 1 serving of 1.25 L
    Calories: 997kcal
    Author: Naïby

    Ingredients

    • 4 cups water
    • 1 cup almonds previously soaked the day before, drained and rinsed
    • 5 small dates or 2 ½ Medjool dates, pitted
    • 1 tablespoon honey or another vegan sweetener
    • 1 vanilla pod or 1 teaspoon vanilla extract
    Get Recipe Ingredients

    Instructions

    • Mix all ingredients in a blender (mixer) and filter into a milk bag or gauze or pass through a fine sieve.
    • Placed in an airtight container in the refrigerator, this almond milk will keep for 4 to 5 days.

    Notes

    It may omit to filter it for recipes that don't require a smoother texture.

    Nutrition

    Calories: 997kcal | Carbohydrates: 76g | Protein: 31g | Fat: 72g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 44g | Trans Fat: 1g | Sodium: 50mg | Potassium: 1249mg | Fiber: 20g | Sugar: 45g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 421mg | Iron: 6mg
    Tried this recipe?Mention @biting.intolife or tag #bitingintolife!

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    Comments

    1. Heidi Bulu says

      June 29, 2020 at 2:41 am

      Ok, so how do I soak almonds or other nuts(cashews)before making them into nut milk? Thanks !

      Reply
      • Biting Into Life says

        June 29, 2020 at 2:41 am

        Hi Heidi. You put the almonds in a bowl of water, let's say 1 to 2 in higher, and you let the almonds soak for about 8 hours. Either overnight or early morning. You throw the water away, rinse, and use. That's it! 🙂

        Reply
    5 from 1 vote (1 rating without comment)

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