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Non-Dairy Raw Almond Milk Recipe

Raw almond milk is used as an alternative to dairy-milk by Vegans, and for people allergic to lactose. This is suitable for raw food diets, and high-protein, low-carbohydrate diets

Commercial Almond milk is prepared as lactose-free and gluten-free, it is readily available in American grocery stores. Making at home is easy and allows you to tailor the recipe to suit your taste-buds

Ingredients

1. Whole shelled Almonds: 1 Cup
2. Water to pre-soak Almonds: 3 Cups
3. Water: 3 cups
4. Splenda: 4 Packets
You can select any sweetener to suit you: Table-sugar, Honey, Stevia, Jaggery (Gur), Soft Dates (Khajoor), Agave syrup, Rice syrup. We have selected Splenda for low-calorie and low-carbohydrates
5. Vanilla extract: ½ teaspoon
Vanilla extract is the most common flavoring agent used in United States. For traditional Indian flavor, you may substitute it with either 1 teaspoon of Rose Water, or ½ teaspoon of Kewra essence

Method

1. Soak almonds in plenty of water over night (8 to 12 hours). The water will turn brown from the tannins in the skin coating. Tannins will give a slightly bitter taste, therefore discard the water. Peel-off the brown seed-coat. Discard the brown seed-coating. Soaking also softens the almonds to help in blending process.

2. Process almonds and water in an electric blender or a food processor for about two minutes or till the mixture is smooth.
3. Strain the mixture through a layered cheesecloth, thin muslin, or a fine mesh strainer. You may use 'sprout bag' for this purpose. Save the pulp that can be used as a spread on your bread.
4. Stir-in the flavoring and the sweeteners. For raw-food diet, the almond milk is ready to be consumed. It may be stored in the refrigerator for about five days.
5. If you are not looking for a raw-food preparation, transfer the almond milk to a heavy bottom pan on medium heat. Bring it to a boil. Turn town heat to low simmer, cook for about 20 minutes. The milk will slightly thicken because of almonds and the reduction of milk through evaporation. The reduced milk gives it a creamy texture. Serve warm or cold. It may be stored in the refrigerator for about five days.

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