Ingo’s Home Made Vegan Raw Almond Milk
To make fresh raw almond milk:
- 1 cup organic raw almonds soaked for 12 hours (this is optional) the soaking that is…
- 1 Dash of Himalayan Pink Salt
- 5-8 pitted dates (Depending on how sweet you want it!)
In the Video, I don’t soak the nuts as you can see and I use less water to make a small batch. If you have an issue with phytic acids then use a nut milk bag. May I suggest the Amazing Nut-Milk Bag from Elaina Love’s Pure Joy Planet. These are some of the BEST bags I have seen in the market place so far.
You will want to use a 2:1 or 3:1 ratio – 2 or 3 cups of purified water for every cup of raw soaked almonds, depending on your preference.
Place the raw almonds in a glass bowl or large jar, and cover with filtered water and 1 tsp Celtic sea salt for about 12 hours. WHY SOAK ALMONDS? READ MORE then come back.
Rinse the nuts several times to remove any of the anti-nutrients and enzyme inhibitors. If soaking for the full 12 hours, make sure you rinse and soak a few times. Any nuts that float to the top have probably gone rancid, so discard them to be safe. It is not uncommon to have a few floaters. The almonds will have swelled with water and look a lot more plump.
Put almonds and water in your Vitamix and start blending at low speed. Quickly accelerate to high speed until all of the nuts are completely pulverized. You can drink this without straining if you like rustic whole milk. This is the way I drink and use it. It has more calcium if not strained. But blend thoroughly and then strain if desired. Add Ice to keep it cool but Ice is going to turn to water, so keep that in mind.
strain the milk with a Eco produce bag, cheesecloth, or sieve with the smallest holes. I must say that a nut bag is the going to yield the smoothest results. You can find these easily from health food stores or from raw online stores. Make sure you wash the bag as soon as you are done so you can reuse again and again. To strain: place a nut bag, cheese cloth or even clean knee high hosery over the opening of a glass container, large jar or jug.
Pour small amounts of almond milk into the cloth or nut milk bag and then squeeze it like a cow teet until every last drop is out. Then remove the almond pulp, set aside and keep repeating the process. Make sure you squeeze the cloth to get the last bit of liquid out. This is the creamiest yummiest bit of the milk so don’t miss out on that!
Don’t waste the almond meal. Save it and dehydrate it, and then use the almond meal for other recipes such as smoothies, crusts, cookies, nut butter, breadcrumbs etc
If you would like to drink this milk on it’s own, I have listed some suggestions for sweetening and enhancing the flavour. Jazz this up with whatever floats your almond boat, and you will not be disappointed. Store in a glass jar in the fridge if you are going to keep for later. It will keep for few days in a very cold fridge.
Here are some suggestions:
- 1 tsp alcohol free pure organic vanilla extract
- You could add a few drops of natural alcohol-free almond extract/essence
- 3-6 tsp organic maple syrup
- For a richer, creamier milk: you could add 1 Tbsp unrefined coconut butter or raw almond butter and 1 Tbsp non GM lecithin in addition to your flavoring.
- For Cinnamon Almond Milk – add in 1 tsp of ground cinnamon, 1 tsp vanilla and Himalayan sea salt This is the recipe I do at the road shows and home parties.
- For Strawberry Almond Milk – add in the desired amount of strawberries 4 drops Medicine Flower Strawberry with the vanilla and sea salt
You get the drift – the sky is the limit.
Get nutty with almonds and you will be in heaven!