The following article was
written by Kaycee
Basset and originally appeared on Vegan Machine.com.
Almond milk is my favorite kind of
milk! Not only is it the healthiest (in my opinion), it also tastes the best. Almond
milk is loaded with protein, calcium, and vitamin E, typically having more
protein and calcium than mammal's milk.
There are many different ways to
make almond milk. There are recipes for cooked, uncooked, and raw versions, and
you can pick from a variety of flavors, including plain, unsweetened, vanilla,
chocolate, cinnamon, and more. It's all up to you!
Making almond milk will be a two-day
process if you decide to blanch the almonds (cook them to remove the skin), so
if you get a craving, start making it right away. Blanching isn't a mandatory
step, and it should be skipped when making raw almond milk.
My favorite almond milk recipe is
for a cooked version flavored with vanilla and cinnamon. I'll take you through
the process step by step.
Vanilla Cinnamon Almond Milk1 1/2 cups raw almonds1 tsp. vanilla extract4 cups waterPinch of cinnamon
Making the Almond Milk
As I mentioned, there are many different
ways to make almond milk. The following are a few more fun options to try:
Get creative! Don't forget to save the pulp! Spread it evenly
on a baking sheet and let it dry out—then add it to baked goods, smoothies,
granola, oatmeal, and more. Yum
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