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Almond Milk and Almond Spread

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Today is the first time that I’m tasting real almond milk in 10 years. I remembered loving it, without really remembering why. Now I know why. It tastes nothing like the watery, flavourless commercial product. It tastes like perfect almonds. The almonds I was lucky enough to acquire were organically grown in Italy.

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Almond Milk

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Soak almonds in water for 12 hours, then drain and rinse.

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Combine soaked almonds, pitted dates and filtered water.

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Blend until white and frothy in a VitaMix or very strong blender. Strain into a bowl through a fine mesh bag.

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Twist and squeeze the bag until all the almond milk drains into the bowl.

Enjoy the fresh almond milk straight up or in a recipe that calls for milk, such as Chia Seed Porridge, or Chia Seed Porridge Lite. Store the milk, covered, in the refrigerator for a few days. Reserve the almond meal solids for the Almond Spread recipe below.

Almond Spread

  • 1/2 lemon, juiced
  • 1 t olive oil
  • 1/4 t sea salt (or Himalayan pink salt)
  • 1 T water
  • almond meal from almond milk recipe

Mix ingredients, adjusting seasoning to your taste. Serve on bread, crackers, in celery sticks or on cucumber slices. Here is a photo of a family brunch including the Almond Spread on the far right.

Almond Milk and Almond Spread Print Ready Recipe

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Final notes:

  • Thanks to my brother Eric for guiding this process. He did try to get me interested 10 years ago. Better late than never!
  • You can use the almond meal in baking recipes. Find out how to bake with almond meal in Nature’s Nurture blog or by checking out the related articles below.
  • The best-tasting tomato pictured above (yes, that is just one tomato) and the beautiful strawberries pictured below are from the organic food store, L’autre choix mini marche.
  • Are you looking for a fabulous Cedar-Plank Salmon Recipe?

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Comments

  1. emmycooks says

    I have never tried this but I imagine it’s got to be worlds better than commercial almond milk! And I’m much more likely to try it now that I have an idea for what to do with the strained-out pulp. 🙂

    Reply

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