Almond Milk, Make Your Own! (vegan, gluten-free)

                                       
If you talk about food with your friends and read food blogs like I do (obsessively everyday) then you've probably noticed that a lot of people are talking about nut milks as an alternative to dairy.  I've been using it for a few years now in any recipe that calls for regular milk and I really like the results.

Sarah Britton of the blog, My New Roots, shares her case for healthy change and almond milk:
http://www.youtube.com/watch?v=XI4ZEs_WN9g

After using almond milk regularly and talking to people and watching informative videos and reading blogs I was finally inspired to try it making it myself.  I'm glad I did.  I like the taste better, I like the price better, and I like anything I can do myself better.

I share here the most simplified recipe for almond milk I could conceive.  For a little sweetness and flavor some people add dates, honey, cocoa, or vanilla.  I prefer mine plain so that its more easily integrated into recipes when I use it for cooking.  If I feel like a glass of vanilla almond milk I can make it to order.


This recipe yields about 2.5 cups of pure, white, raw almond milk.  Make a larger batch if you use it frequently during the week.  It should last about 5 days stored in a sealed container in the fridge. 


The basics:
1. Get your self some whole, organic, unroasted almonds and filtered water.
2. Soak overnight.
3. Blend in the morning.
4. Breakfast.
.

Recipe:
1 c. raw almonds
3 c. water


Method:
1. Give the almonds a good rinse
2. Combine almonds and water in a container, cover and let sit 8 to 48 hours.
3. Puree soaked almonds and water in a blender until you have a smooth consistency.
4. Strain mixture through a nut milk bag, cheese cloth, or fine-mesh strainer into a container. Squeeze the bag or cheese cloth by hand.  Use a spoon or spatula to help the mixture through a mesh strainer.
5. Save the pulp in a separate container.


Assembling the Mess:
1. Use the milk and the separated nut meat for the next 5 days.  Store in sealed containers in the refrigerator.
2. After a day or so the milk will separate so you will need to shake before using.
3. Use the almond milk in cereal, smoothies and any recipe that calls for regular milk.
4. Use the nuts like you would for recipes for cookies, granola, pastry filling, or as a protein booster in your morning yogurt.