This yummy version is not only dairy-free but also soy-free!
1-1/2 cups of extra creamy almond milk
1/2 cup cashews
1 banana, frozen
1 ounce mango, frozen
1 ounce agave syrup or to taste
1 teaspoon vanilla
1 teaspoon nutmeg
pinch of salt
Place all ingredients in the wet container. Turn on variable speed 1, increase to 10, then high. Blend 30 - 60 seconds to reach desired smoothness.
Enjoy!
Monday, November 28, 2011
Extra Creamy Almond Milk
Sometimes a bit of extra thickness is needed for smoothies and sauces. Plus, put the pulp in the dehydrator and for when you need almond flour. It’s a win-win!
2 cups almonds
3-1/2 cups water
Place all ingredients in the wet container. Turn on variable speed 1, increase to 10, then high. Blend 30 - 60 seconds to reach desired smoothness. Strain through a nutmilk bag. Stores for 3 days in the refrigerator.
Dehydrate the pulp for 12 hours or until completely dry. Process into a fine flour. Stores in the refrigerator for a week or in the freezer for a month.
Enjoy!
2 cups almonds
3-1/2 cups water
Place all ingredients in the wet container. Turn on variable speed 1, increase to 10, then high. Blend 30 - 60 seconds to reach desired smoothness. Strain through a nutmilk bag. Stores for 3 days in the refrigerator.
Dehydrate the pulp for 12 hours or until completely dry. Process into a fine flour. Stores in the refrigerator for a week or in the freezer for a month.
Enjoy!
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