Before I rile the troops, allow me to preface by stating the one very important caveat. The "simplicity" is largely due to owning a power blender. The single most important kitchen appliance that Tiffany and I own is our Blendtec blender. Our "cannot do without" apparatus. We make milk, soups, creams, dressings, butters, hummus, spreads, salsa, etc. using the miracle contraption.
If you're not familiar with Blendtec you are probably familiar with their competitor Vitamix. I thoroughly investigated both for a month before deciding which to purchase. Neither was a loser and each has its' own advantages and disadvantages. I cannot, and will not, talk down any power blender! Any good blender is the right blender when you are currently doing without. Making and eating freshly blended foods using raw ingredients tastes better, has more nutrition, saves money, and simply makes you feel good about what you are doing.
Oh yeah, I am not a spokesperson nor compensated for any product, item or anything that I make reference to throughout my blog. These are simply my unbiased opinions and things I am particularly fond of. It doesn't make them right nor wrong. Eat, live, learn and use the brain that you were dealt with. Besides Vitamix and Blendtec, there are several other blender models on the market that promise nut-milk capability.
Almond milk? Here is the "official" Blendtec recipe:
- 3/4 cup nut of choice
- 3 3/4 cup purified water - room temperature
- 2 tsps molasses
- 1 1/2 tsps vanilla
- 1/4 tsp salt
|3/4-cup raw almonds|
UPDATE: Tiffany and I improved our modified recipe by adding one (1) single pitted date to the recipe. This resulted in an added slight sweetness reminiscent of dairy milk and lacking in our original recipe. FYI, a single date has approximately 10-calories.
|After soaking 24-hours, rinsed, and drained|