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Homemade Almond Milk
Posted By Jennifer Cornbleet On April 19, 2011 @ 1:59 pm In Vegan Breakfast Recipes | No Comments
Homemade almond milk is more nutritious than boxed nondairy milks, yet it takes only minutes to make. Recipe from Raw Food Made Easy for 1 or 2 People  by Jennifer Cornbleet.
Place 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth.
Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. alternatively, use a sprout bag to strain the milk.
Discard the pulp left in the strainer. Transfer the milk to a sealed container and store in the refrigerator. Almond milk will keep for five days. It will separate, so shake well before using.
Reprinted by permission of The Book Publishing Company. 
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URL to article: http://www.vegkitchen.com/recipes/everyday-meals/great-breakfasts/almond-milk/
URLs in this post:
 Raw Food Made Easy for 1 or 2 People: http://www.amazon.com/exec/obidos/asin/1570671753/vegetariankit-20
 The Book Publishing Company.: http://www.bookpubco.com/
 vegan breakfast recipes.: http://www.vegkitchen.com/category/recipes/everyday-meals/great-breakfasts/
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