I came across this recipe when I was doing a thorough sweep of my favourite blogs.
After printing it 17 times on different occasions, I finally found a moment to make it (and obviously used my phone to view the recipe because I could not find a single one of those hard copies). I followed Joshua Weissman's (love him! His story here.) directions exactly save for the filtered water. I'm just not that saintly.
- 1 cup of almonds
- 4 cups of water
- 1/4 tsp vanilla extract
- cheese cloth
- a bowl big enough to hold it all
Start with one cup of almonds and fill your vessel (mason jar, Tupperware, bowl, whatever) with just enough water so they are completely submerged. Cover with lid or Saran or whatever and leave for 12 - 48 hours.
|The almonds tend to get suctioned to the bottom, so I pry them out with a spoon.|
Put the almonds, 4 cups of water, and 1/4 tsp of vanilla extract (or more if you'd like a stronger taste) into the blender (I ALWAYS forget the vanilla). Blend on highest setting for one minute ("liquefy" on mine).
Then the tricky-ish part, pouring the almond milk into a jar whilst straining out the almond bits with cheesecloth.
|The first time I did this, I secured the cheese cloth over the blender and poured. This became a burden because the almond meal builds up and makes it difficult to get the rest of the liquid out without making a giant mess.|
|The second time I secured the cheese cloth to a bowl and poured. This was easier since the mouth of the bowl was wider than the blender so there was no almond meal clog-up issue.|
After all the liquid has been poured out, wring out the almond meal in the cheese cloth to get the last bits.
|Leftover almond meal - not quite dried out.|