I'm experimenting with more raw and vegan foods these days, which has led to some new recipes, which is always good times. Last week I tried making my own Almond Milk from a recipe at happy foody and while I'm not sure I'm a total convert, it was super-easy. I used soaked dates to sweeten and good old fashioned gauze fabric to strain (since I don't own a nutbag, and seriously, how do people not laugh hysterically whenever they think about, mention, or use a nutbag? NUTBAG!!), and it worked just fine.
This almond milk has a thin texture that won't be a surprise to anyone who drinks rice milk, but it is thinner than the commercial almond milk I've tried. This doesn't really bother me. I'm also not sure it's more cost-effective than buying almond milk, at least if you're using organic almonds. But it certainly makes less waste and isn't really a drain on your time, so why not?
So far I'm liking it best on cereal and in smoothies. I haven't figured out yet what to do with the leftover pulp--maybe make a tart crust of some kind? Also, who knew that soaking almonds would make them so juicy and delicious? You might try that (with raw almonds, that is), even if nut milk (ALSO a hilarious phrase) doesn't interest you.
Sorry; I'm immature.
Subscribe to:
Post Comments (Atom)
