seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony posting in [community profile] gfdfcooking
In search for a creamy milk substitute, I came across the following recipe for Vanilla Almond Milk. I was delightfully surprised to see the vast difference in quality between home made and store bought almond milk! The home made almond milk was creamy with a lush mouth feel. After 24 hours in the fridge the vanilla seeds had integrated nicely with the milk leaving the almond milk tasting reminiscent of marshmallows. I am sugar sensitive, so I make this recipe with Stevia instead of dates. The heavier solids will start to separate within the milk after a few days. Just give the almond milk a good shake before pouring. So far it has tasted great even a week after being made. (A double batch has never lasted longer than that in my home!)

How to Make Raw Vanilla Almond Milk
Courtesy of Cecilia Benjumea http://www.rawglow.com

Raw Vanilla Almond Milk

1 cup soaked almonds (Soak in a bowl in the refrigerator overnight and rinse before using)
3 cups water
1 vanilla bean, seeds scooped out
3-5 soft pitted dates (or soak hard dates in water for 1/2 hour) or
other sweetener to taste such as honey or stevia

To make raw almond milk blend the soaked almonds with the water until smooth. Then strain the mixture through a sprout bag, cheesecloth, or strainer into a big bowl. Save the almond pulp in a container and put in the refrigerator for later use.

Put the almond milk back into the blender carafe and blend in the vanilla seeds and dates or other sweetener until smooth. This milk will last in the refrigerator for about 3-5 days. Shake well before using. Variation: Blend in a banana and use a pinch of nutmeg to make a festive rawnog.

See http://www.living-foods.com/recipes/almondmilk.html for pictures to guide you through the process.
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