This morning I made some raw almond milk. It is still a living food, it’s vegan, and is very good for you. My two boys love to drink it straight up…my daughter would rather have raw cows milk I think. But none of them mind when I use it in cereals or in homemade raw ice cream. We also use it to make chocolate milk and banana milk which they all love. It is great as a base for milky matcha tea drink too. Yum!
It is super easy to make. Other than the 8-12 hours I soak the almonds first it only takes about 5-10 minutes to actually make. But you do need to soak those almonds first. By soaking nuts, you are breaking down the phytic acid so that nutrients can be absorbed properly. Nuts have high amounts of enzymes inhibitors sd well, which is why unsoaked nuts are hard to digest. The soaking process helps to neutralize the enzymes and allow for proper digestion and maximum nutrient absorption.
After soaking I use my Vita-Mix 5200 to blend the almonds and make a creamy smooth and kinda like a smoothie in consistency.
Then strain the milk through a cheesecloth to get it smooth enough for drinking straight up, just like regular milk… otherwise it kind of resembles a smoothie or thin milkshake. The brown seed casing gets strained out as well. After I squeeze all the milk out of the cheesecloth I spread the almond pulp on a dehydrator sheet and I use my Excalibur dehydrator to dry it out. After it is dry I will ground it into almond flour for pie crusts or raw cookies.
The remaining milk can be used as desired. Enjoy!
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