|1 cup||Almonds (5.0 oz)|
|750 ml||Tap water (mineral water, drinking) (26 oz)|
Let the almonds soak for at least 4 hours (or overnight, 8-12 hours) before using them for this recipe.
Place the almonds and a little water in a powerful blender. Blend and then add the rest of the water and blend again until a creamy milk forms.
You can also first blanch the almonds in boiling water and then remove the skin in order to achieve an almond milk that is more white. After soaking the almonds, rinse off in a sieve. You don’t need to let them drain or dry off.
For a finishing touch, add a little vanilla extract, cinnamon, raw cocoa, or cardamom.
Pour the creamy mixture through a nut milk bag, linen bag, clean dish towel, or a cheesecloth into a glass container. Press out well. A fine sieve can also work.
The leftover almond pulp can be mixed with dates and cinnamon and used as almond purée in other recipes such as muesli, cookies, pancakes, or waffles.
Classic, unsweetened version of raw almond milk — with tips on using the leftover pulp and suggestions for other types of nut milk. Cashews are not usually raw.
High fat content: At first glance, this recipe appears to contain too much fat, but when you look more closely, you see that only 7.4% of the fat comes from saturated fatty acids. Almonds are therefore considered to contain a healthy balance of fats.
Almond to water ratio: No matter how much almond milk you want to make, the basic rule of 1 part almonds and 3 parts water always applies. If desired, you can also make a thinner batch, for example, using the ratio 1 to 5. Store-bought almond milk usually contains less than 10% almonds. And almonds (like parsley) are very rich in iron.
Cardamom: For the case that you add cardamom as is suggested under “Alternative preparation,” we would like to provide you with some general information about this spice. Green cardamom (Elettaria cardamomum) is a plant in the ginger family (Zingiberaceae). Black cardamon (Amomum subulatum) is less suited for this recipe as it has a pungent, earthy fragrance and smoky flavor, the result of being dried over an open fire (at least, when dried traditionally). Cardamom seeds are often used in Asian and Arabic dishes. For example, they are a main ingredient in Indian masalas as well as masala chai.
Using cardamom seeds: Cardamom is best when the pods have a fresh green color and the seeds an oily, black appearance. Green cardamom seeds contain an essential oil that gives them their fragrance. Since the fragrance fades quickly, you should choose whole pods over ground cardamom and then grind the seeds in an electric coffee grinder or with a mortar and pestle before you use them. With the latter, pound the pods with the pestle until they pop open. Then remove the skin and pulverize the seeds.
Soaking almonds: It is best to soak almonds in water for at least 4 hours (or even better up to a max. of 12 hours) before using them in recipes. This reduces their phytic acid content, an acid which forms stable complexes with certain substances such as minerals and prevents their absorption by the body. If you eat a well-balanced diet, this isn’t a problem, but it can be in the case of an unbalanced diet.
Shelf life of almond milk: Stored in an airtight container, you can keep almond milk in the refrigerator for four days. If it separates, simply shake before using. Tip from the author: “Almond milk can be stored for a few days in the refrigerator, but it separates after a short time. I usually only make as much as I actually need.”
Storing nut pulp: If you would like to store the nut pulp, first spread out on a baking sheet and dry in the oven for a few hours at about 50° C.
Alternative for nut milk bag: Instead of a nut milk bag, you can also use a very clean dish cloth.
Sweet version: For a sweet version, you can also add a few pitted dates or a little sweetener such as agave syrup. It is best to first soak the dates for a while.
For a finishing touch: When the almond milk is ready, you can also flavor it with vanilla extract, cinnamon, raw cocoa, or cardamom.
Other types of nut milk: You can also use hazelnuts or other types of nuts to make nut milk. Tip from the author: “You can also make nut milk using other nuts such as macademia nuts or cashews. You can use the nut pulp as a dip (see Gemüsehäppchen (Vegetable snacks) under Vorspeisen (Appetizers)) or to add a finishing touch to desserts such as Apfelberge (Apple towers), Bananeneis (Banana ice cream), and Erdbeertraum (Strawberry dream, see Desserts section).”
Making almond date balls: You can use the nut pulp to make our recipe Almond Date Balls.