4 Steps to Almond Milk
Last year I had played around with making rice milk. It was fun and carried on for a few weeks, but it became more labor intensive than I was willing to work with at that time. However I always felt not quite right about buying cartons of rice/almond milk. They are still processed and packaged more than I feel good about supporting and spending money on.
Enter Homemade Almond Milk. Its easy, fun and still tasty in my opinion. However, the true and unbiased taste test will be if Sam likes it enough to genuinely want to switch over. Ill let you know ;)
Here is what you do.
Soak 1 cup of almonds for up to 48 hours.
Blend almonds, 4 cups of water, tsp vanilla and maybe a little honey/maple syrup to taste.
Pour blended goodness over a cheese cloth into a jug - or a couple mason jars if you want to feel all domestic.
Store in fridge for up to 3 or 4 days.
Thats it! If we are talking $$ - rice milk would be the cheaper route, more yield per rice you could say.
Also a Vita-mix blender would work wonders as it breaks down the almonds into teeny tiny bits. But I dont have one and was left with with chunks of almonds instead. They didn't go to waste, however, I put them in smoothies and on salads and snack on them here and there.
Let me know if you have any questions!!