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Making your own almond milk takes just a few minutes, tastes far richer and creamier than store-bought, and contains no additives, says Emanne Desouky, co-owner of Super Juiced in Oakland. You'll need a nut milk bag or cheesecloth for straining. Desouky likes to dry the leftover nut pulp and use it for baking as you would almond meal; spread it in a rimmed baking sheet and bake in a 250°, stirring occasionally, until dry, about 45 minutes.This recipe goes with: Golden Milk

Emanne Desouky
This Story Originally Appeared On sunset.com

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
soak:
8 hrs
total:
8 hrs 15 mins
Yield:
Makes 3 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse almonds well in a strainer (as you would rice), then pour into a bowl, cover with water, and soak overnight (this makes the resulting milk more digestible).

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  • Drain almonds, rinse again, and put in a blender with 3 cups water. Add the dates, vanilla, and salt. Blend on high speed until very well blended, about 3 minutes. Strain almond milk through a nut milk bag or large, doubled piece of damp cheesecloth set over a bowl and carefully squeeze to get all the liquid out. Discard pulp.

Chef's Notes

Make ahead: Chilled airtight, 3 to 4 days.

Source

Super Juiced, Oakland, California

Nutrition Facts

63 calories; calories from fat 51%; protein 1.1g; fat 3.5g; carbohydrates 6.1g; fiber 0.3g; sodium 390mg.
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