from Leslie Cerier ~ The Organic Gourmet
Makes about 2 cups
Nut and seed milks are fun and easy to make, and the homemade version are much more delicious than anything you could buy. They’re also an excellent alternative to juices and dairy milks. They’re lighter and more refreshing, and some say they’re less likely to cause congestion. You can use them as the liquid in porridge’s, baked goods, or waffle and pancake batters, or you can use them in smoothies or drink them straight for a delicious, cool summer beverage.
Many people find that presoaking the almonds makes them easier to digest, but you can skip that step if you like.
1/2 cup raw almonds (with skins)
2 cups water
Combine the almonds and 1 1/2 cups of water and soak them overnight or for at least 12 hours.
Drain the almonds, discarding their soaking water, then rinse and drain well.
Put the almonds and the 2 cups of water in a blender. Blend until smooth or until the water looks like milk. Pour the mixture through a fine-mesh sieve, pressing the almond meal with the back of a spoon to get every last drop of almond milk. (You can also strain the milk using cheesecloth or a nut milk bag; be sure to squeeze to get every last drop of milk.) Discard the almond meal.
Store in an airtight container
Almond Milk is also excellent in creamy vegan sauces and soups, and in cakes, brownies, and other baked goods. I like almond milk and hazelnut milk over granola and for baking brownies and other pastries because they are light and sweet.
Almond Milk has a nice froth and even looks like dairy milk. Bon Appetite.