Recently, you might have noticed Blue Diamond has made commercially available almond milk. Almond milk is a great alternative for those who don’t like or can’t tolerate milk or soymilk. It’s cholesterol-free and has a delicious nutty flavor. It surprisingly isn’t as expensive as I thought it might be, a half gallon costing a little more than a gallon of milk (if I remember correctly). Well, I tasted and thought it was pretty good. But if you know me, in my quest to become more domesticated, I wanted to see how difficult it would be to make almond milk from scratch. Again, this was another thing that was on my list of things I wanted to try with the Vitamix, but haven’t got around to it until tonight. (It seems that every time I have almonds in the house, I end up making these.)
Here’s how I did it:
Soak 3/4 cup almonds overnight in water. You can use whole almonds or sliced. I had both, so I used both.
After soaking, rinse them until the water runs clear. They will be puffy.