Having given up dairy not too long ago I couldn’t help but notice how many ingredients were actually in my store bought almond milk. Originally my first step toward changing my eating was to stay away from processed foods. So here I was finding myself taking a step backwards.
But now I make my own. And here’s how I do it.
I fill a measuring cup with organic raw almonds. I blanche them for about three minutes to loosen the skins.I drain them and then I spread them on a cookie sheet to cool.
Once cool I pop them out of their skins. And put the skins in the compost bowl.
I throw the almonds into a blender which I fill to the 6 cup mark with filtered water. I blend them on high.
Then I strain the mixture through a doubled piece of cheesecloth.
It’s creamy without the “papier mache” consistency of some refrigerated almond milk varieties. And the ingredients are:
Almonds and water.
You can add salt or sweetener to taste if you like. But for cereal I just use this straight.
My recipe is based on one I found here: http://www.veganreader.com/2009/09/12/almond-milk-recipe-the-creamiest-of-them-all/