make your own almond milk
like cashew cheese, this turned out to be a lot easier than i expected.
in your blender, put in 1 cups soaked and rinsed almonds, along with three cups of water. (three cups of water will make a very creamy milk, if you want it thinner, add another 1/2 cup of water.) blend on high for about five minutes.
set up your receptacle: bowl-metal strainer-cheesecloth. pour the liquid into the cheesecloth in small amounts, however much will fit into the cloth without it spilling out.
create a little satchel with the cloth and squeeze all of the milk out, until you can’t get any more out of it. this process is very relaxing :)
once the satchel is dry, dump the dried, excess almond meal into a bowl, where you can use it later! (for pies, cookies, etc.) the meal should look like this:
just keep refilling the cheesecloth and squeezing it out into the bowl. once you’re all done, stir in 2 tsp salt and 2 tbsp agave (or other sweetener of your choosing) and pour the finished milk into a resealable container. keep in your fridge for up to a week.
to make a full pitcher of this, double the above recipe (so use 2 cups almonds and 6 cups water.)
you could do lots of things with this milk, you could make chocolate milk, cinnamon milk, vanilla milk, heavy “cream”, macadamia milk, cashew milk, and more. experiment and have fun :)
read here! how long does this keep in the fridge? is it expensive? what can i do with the leftover almond pulp?