Skip to content

Almond Milk II

Almond milk is a plant milk used in a variety of cultures. Plant milks are often a vegan substitute for dairy, and are suitable for people with lactose intolerance or who want a dairy milk alternative. Unlike cow’s milk, almond milk contains no cholesterol, is much lower in saturated fat, and lacks casein. It is therefore suitable for those with casein allergies. Unlike soy milk, this recipe is suitable for those who wish to avoid soy for various reasons.

Source and licence

"Almond Milk II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Almond_Milk_II, revision 4512316), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Almond_Milk_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4512316

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Put the almonds into a bowl, and cover them with at least one 1 inch (2.5 cm) of water. Leave them in the refrigerator overnight, and then drain the water. This is called sprouting or steeping.
  2. Put the drained almonds into a blender, and blend in the 3 cups (708 ml) of water. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore.
  3. Strain this mixture over a pitcher. You can either strain it through a fine sieve by squeezing the milk from the moist mixture through the sieve with a wooden spoon, or simply place mesh sometimes called a sprout or nut-milk bag that is usually made of nylon on top of the pitcher in order to squeeze the mixture through the mesh by hand. You may either discard the pulp or use it for other recipes, such as mixing it into almond .
  4. Return the strained almond milk into the blender. Add the dates and blend until there is no longer any visible change in color or consistency.
  5. Refrigerate or pour into a drinking cup and consume.