Almond milk is an ingredient common in Medieval European recipes, particularly in Lenten dishes (milk, eggs, and meat broth all being forbidden in Lent).
The recipe below is my basic quick one.
1. Soak overnight (12 hours), pour off water & follow recipe below.
2. Put almonds in a food processor, run it briefly.
3. Add a little water, run it longer.
4. Continue adding water and running the processor until you have a milky liquid.
5. Add stevia to taste.
6. Also you can add vanilla if desired
You can make thicker almond milk with more almonds relative to the amount of water.
I don’t mind the bits of almond skin, but you can strain if desired especially if you are planning on drinking it.
Learn why the almonds need to be Raw Almonds
To discover the benefits of almonds, click here: 9 Health Benefits of Almonds
Almond is the ONLY nut that is alkaline.
About Diana Herrington
I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.