Homemade Almond Milk

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I’m on this “raw” tip. With the new lifestyle change in my life since the beginning of the year –from fashion to culinary career. And trying to adjust to a new routine that has had me borderline zombie (no sleep.) I’ve been sidetracked, and feeling unbalanced. I’m the kind of person that doesn’t follow many rules. I do however need some order in my life, a kind of discipline and commitment to myself that can push me and guide me to be a better me.
Hence, I need a cleanse. I do not feel comfortable doing a juice cleanse while I still breastfeed, especially because of the lack of healthy fats I will be ingesting. Healthy Fats is what my breast milk is made of and what my daughter needs at the moment to continue growing healthy and strong. So, my cleanse is a RAW CLEANSE. A whole week of only eating raw foods, fresh fruits and vegetables, and with the occasion of dehydrated, steamed, or sun dried foods.
Dehydrated, sun dried foods, and steamed foods are also considered raw. Any foods cooked under 120′ F are raw since the heat doesn’t affect the enzymes or nutritional content of the foods.

A key food to stock up while doing a raw cleanse is homemade Nut Milk. I’ve already mentioned the downside of store-bought nut milks on my Homemade Raw Ice Cream post. And Almond, or rich creamy Cashew or Walnut Milk is something we’ll be using in our breakfast when making Raw Porridge, or Creamy Smoothies, or Raw Soups. (All those recipes will be posted next week)

Note: With this recipe you can substitute Almonds for Walnuts, or Pecans or Cashews. They all will require filtering except for the cashew milk since the nut doesn’t have skin. Also, save the “Nut Pulp” which is what’s left after you filter the milk. We can do bagels, and cookies or other bake goods with it.

Homemade Almond Milk

  • Servings: 7-8 Cups
  • Difficulty: Easy
  • Print

– 6 C of Filtered Water
– 1 C of Coconut Water
– 2 C of Nuts Soaked Overnight. In this case I used Almonds
– 1 Tbsp of Agave
– 1 Tsp of Vanilla Extract
– Cheese Cloth or a Coffee Filter

– Blend all ingredients in a high speed blender.
– Then if you are using a Coffee Filter (more practical) pour the milk over to a deep bowl or big mason jar. Squeeze the filter with you hands as if you were milking the bag to separate all liquid from pulp. That’s it!
– If you are using a Cheese Cloth (as shown below) cover a big bowl with the cheese cloth and secure it with a rubber band. See below.
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– Pour milk slowly, be patient or it will overflow.
– With the help of a spoon press the milk down to filter it.
– When you are almost down lift the cheese cloth like making a bag and squeeze it with you hands. Separate all liquid from pulp.
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– Place milk in a mason jar or an air tight jar.
– Milk will be good for 3-5 days.

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9 thoughts on “Homemade Almond Milk

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