Cookbook:Almond Milk I
| Almond Milk I | |
|---|---|
| Category | Beverage recipes |
| Yield | 4 cups (1 l/1.1 US qt) |
| Time | 10 minutes plus overnight soaking |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 glass (250 ml) |
| Servings Per Recipe: | 4 |
| Amount per serving | |
| Calories | 34 |
| Calories from fat | 29 |
| Total Fat | 3.2 g |
| Saturated Fat | 0.4 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
| Total Carbohydrates | 0.1 g |
| Dietary Fiber | 0.3 g |
| Sugars | 0.1 g |
| Protein | 1.2 g |
| Vitamin A | 3% |
| Vitamin C | 1% |
| Calcium | 2% |
| Iron | 5% |
Almonds are soaked and ground to make almond milk, a plant-based beverage that can be used as a nondairy milk substitute.
Ingredients
editSpecial equipment
editProcedure
edit- Soak the almonds in the water overnight. They should swell and become supple.
- Grind the soaked almonds and water in a blender. Blend in a pinch of salt and a few dates if desired.
- Strain the almond mixture through a fine filter to remove the almond solids. Folded cheesecloth or a nut milk bag work well.
- Use the almond milk immediately or chill.
Notes, tips, and variations
edit- Almond meal, which is made from the leftover chaff, can be used in smoothies and other recipes that call for almonds or almond flour.