Home Made Vegan Raw Almond Milk36
One of the great loves of my life would be have to be raw almonds. I just simply can’t get enough of them. I eat about a cup of raw almonds every day of my life – either as raw home made almond milk in my vegan smoothies, to cream up my vegan soups, or as a simple healthy gluten free raw vegan snack to give me a pick me up throughout the day. I also love chopping raw almonds into raw salads, using as a base in gluten free cakes and raw vegan desserts. Oh, I could just go on and on.
My beloved raw almond would be right up there with my avocado -- just the fruit and nuts of the Gods! And the best thing about this reality is that they are just simply really really good for you. Obviously, too much of anything is not a good thing, and you do need to take into account your total diet and caloric intake in order to establish how many raw almonds are too many for you!
I milk a lot of nuts, grains and seeds - check out the other vegan milk recipes. But I am partial to almond milk, because it is the most alkaline. I make a small batch of home-made almond milk almost every day. It is important to choose the best quality almonds in order to yield the healthiest richest tasting milk, and it is also very important to soak your almonds in order to neutralize the enzyme inhibitors, activate the nutrient potential, and make them easier to pulverize. Read my section on Why Soak Nuts and Grains for more info on this.
Almonds that are still in the shells have the longest shelf life, and would be preferably stored in a hermetically sealed container. Almonds are really susceptible to rancidity because of their high fat content. Choose shells that are not split or stained. They should smell sweet and nutty. If they smell bitter, they are rancid. Always store almonds in a sealed glass jar in the fridge.
Home-made raw almond milk would be one of my favourite things to drink. I only use home made vegan dairy free milks in my vegan smoothies. I never liked dairy milk, sheep's milk, or goat’s milk growing up. But I could drink home-made vegan nut milks all day long. I was first exposed to home-made raw almond milk about 12 years ago when I stayed with my friend Jeanette whilst in Sydney doing a play. She had a jug of home-made almond milk that she used on her cereal. I started to make my own vegan almond milk recipe from then on, and have been milking those raw almonds for all they are worth with gratitude every since. Back then, processed pre-packaged almond milk was not readily available in stores, so making your own home-made almond milk was the only option. It is still the best option so you can control the quality and integrity of the finished product - the freshness of the nuts, the sugar levels, and the texture.
My first encounter with “processed” almond milk was when I was in Italy. I met some local Sicilians in Catania, and they, with fantastic hospitality, gave me a taste of local life. They drank almond milk and a brioche pastry for breakfast every morning. I decided to partake, and was utterly horrified. The milk was the sweetest and most sickly thing I had ever tasted. YUK! However, I quickly discovered I had more of a taste for the guy drinking the milk! Now that was a taste I acquired! There is nothing like a Summer romance in Italy! Well, the affair is a distant memory, but I am still milking those raw almonds for all they are worth.
Home made fresh raw almond milk is Raw, Live, Creamy, Frothy, Healthy, and has no additives or preservatives like most processed nut milks. It is a little piece of nutty heaven -- sweet, mild, and more gentle on the digestive system than heavily processed milks. It is fantastic to drink, put it on cereals, use in smoothies and shakes, and in cakes. I just can't get enough of it.
Try making home made green almond milk by mixing some home made green juice (organic spinach, cucumber and celery juice) with you raw almond milk for a fantastic alkaline treat. YUM!!!
Home Made Vegan Raw Almond Milk
To make fresh raw almond milk:
- 1 cup organic raw almonds soaked for 12 hours
- 2 - 3 cups of purified water (some people use 4 cups)
- Place the raw almonds in a glass bowl or large jar, and cover with filtered water and 1 tsp Celtic sea salt for about 12 hours. (Refer to my page about soaking, dehydrating, and sprouting, to learn more about the digestive benefits of soaking nuts).
- Rinse the nuts several times to remove any of the anti-nutrients and enzyme inhibitors. If soaking for the full 12 hours, make sure you rinse and soak a few times. Any nuts that float to the top have probably gone rancid, so discard them to be safe. It is not uncommon to have a few floaters. The almonds will have swelled with water and look a lot more plump.
- Put almonds and water in your Vitamix and start blending at low speed. Quickly accelerate to high speed until all of the nuts are completely pulverized. You can drink this without straining if you like rustic whole milk. This is the way I drink and use it. It has more calcium if not strained. But blend thoroughly and then strain if desired.
- If you would like a smoother, more homogenized-style milk, strain the milk with a nut bag, fine mesh strainer, or fine mesh knee-high hosiery. I must say that a nut bag is the going to yield the smoothest results. You can find these easily from health food stores or from raw online stores. Make sure you wash the bag as soon as you are done so you can reuse again and again. To strain: place a nut bag over the opening of a glass bowl, jar or jug. Pour small amounts of almond milk into the bag, and then squeeze it like a cow teet until every last drop is out. Then remove the almond pulp, set aside and keep repeating the process. Make sure you squeeze the cloth to get the last bit of liquid out. This is the creamiest yummiest bit of the milk so don’t miss out on that!
- Don’t waste the almond meal. Save it and dehydrate it, and then use the almond meal/flour for other recipes such as smoothies, crusts, cookies, nut butter, breadcrumbs etc You can also make a quick, easy body scrub with it.
- If you would like to drink this milk on it’s own, I have listed some suggestions for sweetening and enhancing the flavour. Jazz this up with whatever floats your almond boat, and you will not be disappointed. Store in a glass jar in the fridge if you are going to keep for later. It will keep for about 2 days, possibly 3 days in a very cold fridge. Read at the bottom of this post for some general tips on home-made nut milks.
Here are some suggestions:
- 1 tsp alcohol free pure vanilla extract
- 3-6 pitted dates, 2 - 3 Tbsp maple syrup, yacon syrup, coconut sugar OR a few drops of Stevia for alkaline or Body Ecology Diet
- You could add a few drops of natural alcohol-free almond extract/essence
- 3 Tbsp organic maple syrup
For a richer, creamier milk add:
- 1 Tbsp unrefined coconut butter or raw almond butter
- 1 Tbsp non GM soy or sunflower lecithin
For Chocolate Almond Milk just add in a couple of tablespoons of raw cocoa powder, 1 tsp vanilla extract, and sweeten to taste.
For Cinnamon Milk – add in 1 tsp of ground cinnamon, 1 tsp vanilla, and sweeten to taste.
For Strawberry Milk – add in the desired amount of strawberries with the vanilla, and sweeten to taste.
You get the drift – the sky is the limit. Get nutty with almonds and you will be in heaven!
** For more General Information about Home Made Nut Milks head to my Vegan Nut Milks page.
Piggy Cooking Tips
Freeze leftover milk in ice cube trays for use later
Don't waste that leftover milk. Freeze it in ice cube trays, and them empty into containers or zip-lock freezer bags for use later in smoothies, soups, and other recipes.