Almond milk recipes?
kennie2
Posts: 1,170 Member
I always end up binning most of my almond milk as i cant use it up in time and then it goes bad
Would like to make something other than smoothies or oatmeal with it, relatively healthy (vegan)
for breakfast/lunch/dinner/snack
Would like to make something other than smoothies or oatmeal with it, relatively healthy (vegan)
for breakfast/lunch/dinner/snack
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Replies
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Do you not like milk in general? I think it tastes great just straight up drinking it. Has a lot of calcium and B vitamins as well (atleast Silk brand does). Use it any place you'd use any kind of milk.0
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I use it in smoothies and oatmeal, like you do.
I also use it in baking, sauces, soups, etc.
Last night I made a "cream" sauce out of almond milk and silken tofu to serve with vegetables over pasta.0 -
Does anyone have a good recipe to make almond milk? I found an awesome one this weekend and now I've lost it!0
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Does anyone have a good recipe to make almond milk? I found an awesome one this weekend and now I've lost it!
I made it once. all I did was soak raw almonds overnight, then removed the skin, put it into a grinder and ground it as best i could. then i added water to it in a food processor, put it in a cheese cloth and squeezed the moisture out of it. you can put it in the fridge and let it drain as well, and then the drained part would be your milk. from there you can add any type of sweetener you'd like or just leave it plain. I think I used a 1:4 ratio of almonds to water but i'm not positive. Basically the exact same process is used for almond cheese as well.0 -
BUMP0
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This recipe is pretty healthy/tasty and uses a cup of almond milk: http://ohsheglows.com/2010/12/30/easy-creamy-tomato-barley-risotto/
Honestly, I sometimes just drink it! It's relatively low in calories so a small glass of the stuff can satisfy hunger feelings between meals.0 -
I make a breakfast out of fresh almond milk, chia, sprouted buckwheat groats, banana, and sweetener of choice/pinch of salt/cinnamon. If you put a tablespoon of chia into 3/4 cup-1 cup almond milk the night before it sort of turns into a pudding (they gel a bit like flax seeds). You can make it up quick in the morning, too, if you prefer
Anyway, my almond milk is similar to the previously posted recipe: 1C. raw, organic almonds (soaked overnight), 4 C. filtered water, 1 date (optional), teaspoon real vanilla extract (optional). I rinse the soaked almonds well then blend everything together until frothy in my blender (about a minute or two - when there is no more clunking). Strain through a fine mesh and cheesecloth or nut milk bag. Squeeze out as much as possible and keep the resulting milk in the fridge, covered. you'll need to shake it up to use it because it doesn't have the lecithin or carrageenan to bind it like store-bought brands do. It should last a few days. The almond pulp can be kept in the freezer and used next time you need almond meal/flour for a recipe.
If you want to not waste extra milk, freeze it in ice cube trays and use it in smoothies or whatnot at your leisure.0
