RECIPE
ALMOND MILK
Blending my own protein-abundant almond milk is a more industrious endeavor than making my favorite skin-nourishing coconut milk.
Because I need to plan ahead: The almonds require soaking overnight to increase digestibility and avoid bloat. But I find that activating the almonds in water is well worth the extra step. Because the milk's flavor and finish are absolutely divine. Truly raw, unpasteurized almonds produce a milk that has a nutty flavor, with an inherent floral sweetness and a rich, velvety, creamy texture. My favorite offerings with almond milk as a star ingredient include earthy lattes and functional potions, creamy chia puddings and overnight oats, and protein-rich smoothies and bowls. It's as versatile as almond butter in the kitchen!
Ingredients
MAKES 6 1/4 CUPS
▪ 1 1/2 cups raw unpasteurized almonds
▪ two generous pinches of pink salt, plus 1 teaspoon for soaking
▪ 6 3/4 cups filtered water, plus more for soaking
Instructions
In a bowl, combine the almonds with 1 teaspoon of salt and enough filtered water to cover. Soak in the fridge overnight for about 12 hours to reduce the phytic acid (which can cause bloating) and increase digestability.
The next day, drain and rinse the nuts. Transfer to a high-speed blender. Add water and two generous pinches of salt. Blend on high for 45 seconds until milky.
Strain the mixture through a nut-milk bag into a large bowl, squeezing all the milk out of the bag. Discard the pulp.
Transfer almond milk to a sealable glass jar or bottle that is sterilized, for safety (see tip below). Refrigerate for up to 5 days.
Shake well before you pour the milk out, as the milk will naturally separate.
Notes
How to sterilize glass jars
To sterilize your glass jars, simply pre-heat your oven to 230˚ F. Put the jars on a baking tray and place in the oven for 15 minutes. Transfer the jars onto a towel to cool completely. Do not touch jars on the inside, once sterilized.