Monday, March 9, 2015

CREAMY VEGAN MILK

Hi lovelies,
It been awhile since I put up a recipe post, but I've got one recipe, that's totally going to blow your mind. For awhile now, I've been looking more a healthy, natural alternative to dairy milk, and I found one. It's all natural and has a unique taste (although you can flavour whichever way you desire). It's made from almonds, and it's totally healthy. To view how I made this creamy milk, please keep reading....




HOW TO:
  1. Soak the almonds for about 12 hours to 2 days. Place the almonds in a bowl and cover with about an inch of water. I left mine for 24 hours. You can change the water once or twice especially if you're leaving it for up to 2 days. Leave uncovered. 
  2. Drain and rinse the almonds. Drain the almonds and rinse thoroughly under cool running water. This is important, especially to remove any residue formed from soaking them.
  3. Combine the almonds and water in a blender. Place the almonds in the blender and cover with about cups of water. Sorry I took this pic after I had blended the first batch.
  4. Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
  5. Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a bowl or cup. Pour the almond mixture into the strainer. And strain carefully. You can gather some quantity into the nut bag, or strain cloth and squeeze. When your done, you can choose to run it in a juice extractor to be sure all the creamy milk is out.
  6. Sweeten(optional) and Refrigerate almond milk. Almond milk can be sweetened to taste and should be stored in sealed containers in the fridge for up to two days.

No comments:

Post a Comment