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.


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