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Almond Milk
Drinks

Almond Milk

Almonds soaked overnight, blended with four times as much cold water until creamy, and strained through cheesecloth, squeezing; sweetened to taste and kept in the fridge for a few days.

⏱ 8 hr 9 min

👨‍🍳 Method

  1. 1
    Soak the almonds overnight in cold water.
    ⚙ SoakingBowl
  2. 2
    Drain the almonds and rinse well.
    Colander
  3. 3
    Grind the almonds in a blender with the water for 2–3 minutes, until smooth.
    ⚙ Grinding in a Food ProcessorBlender
    💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
  4. 4
    Strain through cheesecloth set over a bowl, and squeeze well.
    CheeseclothBowl
    💡Squeeze the cloth well to get out as much liquid as possible; the milk separates as it stands, so shake it before using.
207calories
8 gprotein
6 gcarbs
18 gfat
● protein 14%● carbs 12%● fat 75%

Per serving (275 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3)

  • Blender · 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

🧻 Consumables: Cheesecloth

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Honey · Vanilla · salt · Fridge storage time (4 days)
  • Soaking time: overnight
  • Blending time: 2–3 minutes

📚 Recipes built on Almond Milk

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