YIELD: 6 CUPS
There are lots of non dairy milks to choose from, but almond milk is easy to make. While there are many packaged options available, it’s really easy to make yourself—and the bonus is there are no additives or any extra ingredients, plus the flavor is much richer than store-bought.
2 cups raw almonds
6 cups water
- Blend almonds and water in high-speed blender for about 7 minutes, or until well mixed into a thick liquid. Strain through a cheesecloth. Will keep in the fridge for 3 to 5 days.
You can discard the almond pulp or use it for a flour replacement or a protein fix in your morning smoothies.
For flour replacement: Preheat oven to 375°F.
Spread an even, thin layer of almond pulp onto an ungreased cookie sheet and bake for 10 to 12 minutes, or until lightly toasted.
To dry using a dehydrator, spread the pulp onto a dehydrator sheet in a thin even layer and dehydrate at 130°F, for 5 hours, or until completely dry.
