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My go-to dairy-free “milk” is almond milk. I enjoy the rich flavor and subtle nutty undertones it provides. That said, many of the almond milks available on the store shelves are not pareve, so look carefully. And most of these highly processed almond milks contain a laundry list of ingredients with no redeeming qualities that I would rather not put in my body. Locust Bean Gum, Lecithin, Gellan Gum and d-alpha-Tocopherol to name some culprits. My solution? I make my own. It’s easy and contains only a few healthy ingredients!
- 1 cup raw almonds
- 4 cups water
- A pinch of salt
- 1 teaspoon pure vanilla extract
Cover the almonds with water and soak for 4-6 hours or overnight, until soft enough that the skins easily peel off. Drain almonds, discarding the soaking water. Rinse the nuts and remove the skins. Place the almonds, water, salt and vanilla into a blender in high speed and blend for 3-5 minutes, until as smooth as possible. Pour the milk into a container topped with a cheesecloth or fine mesh strainer so the liquid passes through without the pulp. Squeeze every last drop of milk out of the almond pulp. Best enjoyed cold.
There will be a lot of almond pulp. Don’t throw it away! Instead, season the pulp with some kosher salt and garlic powder, spread on a parchment-lined baking tray and bake at 375 degrees for 15-20 minutes. Store in an airtight container and use as a great, gluten-free alternative to breadcrumbs.