♪ ♫ ♩ ♬ I am so clever. I am so clever. ♪ ♫ ♩ ♬
Yes, I jumped around the house yesterday afternoon singing this to any and all. Why am I so clever? Because after trying something 5 years ago and failing I recently had another go. And the result was delicious! I felt clever for actually doing something successful.
Almond Milk and Nutty Granola
A few years ago I tried to make Almond Milk and a dehydrated granola from the recipe in Serene Allison’s book, “Rejuvenate Your Life – Recipes for Energy“. I failed miserably. 
In fact, salads and nut sprinkles are pretty much the only things from that book that I do well.
But in my travels around the world (with the help of the Internet) I stumbled across a video of Jennifer Cornbleet, at LearnRawFood. She was making Zucchini Pasta with Marinara Sauce. We tried it ourselves and loved it! Then I searched for ‘raw foods’ at my local library and Jennifer’s DVD was available so I sped er, mosied along over to the library, borrowed it and watched it. She makes it look all so easy and achievable! I was so inspired that I tried the Almond Milk and Granola myself… and [...drum roll please...] IT WORKED!!! It is delicious! Rich, nutty and creamy and it keeps for 5 days in the fridge.
Jennifer Cornbleet’s Almond Milk
Yield: 2 1/2 cups, 2 servings
- 2.5 cups water
- 1.5 cups soaked almonds (see note)
- 3 pitted medjool dates ( I didn’t have medjool dates so just used normal ones)
- 1/2 teaspoon vanilla extract (optional)
Equipment
- measuring cups
- measuring spoons
- blender
- fine-mesh strainer or mesh bag
- medium bowl
- rubber spatula
Method
Place 1.5 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup of water and blend until smooth.
Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a mesh bag to strain the milk.
Discard the pulp left in the strainer. Transfer the milk to a sealed container and store in the refrigerator. Almond Milk will keep for five days. It will separate, so shake well before using.
Note: To soak the almonds, place 1 cup of them in a mason jar (or bowl). Fill with cool water, screw on the lid, and soak for 8 hours or overnight at room temperature. Drain and rinse. 1 cup raw almonds yields 1 1/2 cups soaked.
** I didn’t use vanilla but added a teaspoon of honey instead.
If you try it, let me know how it went. If you have any other tips, please let me know.
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About Susan
Cool Susan!
I first made nut milk about fifteen years ago when I saw the recipe in a health book that I owned at the time. I loved it but for some reason let it go and haven’t made it in years.
I own a soy bean milk maker and yesterday just discovered that it also make nut milk using a mono setting so it doesn’t heat it up. It is so easy! Not as creamy as the recipe you have here because it calls for less nuts but equally as yummy x
I’m a bit bemused. Not that it doesn’t sound tempting – it does. But… what do you use nut milk for? Is it for people who don’t do dairy? Because if it’s just about the nuts, I’m lazy enough to eat them straight up, without any work involved. Share, our Susan!
Yup! The nut milk is for vegans (which I am not) and those avoiding dairy for various reasons. I’m looking to lowering my dairy intake as it promotes estrogen and I need to lower the levels of estrogen in my body.
And while I LOVE nuts I don’t really care for almonds straight up- but they’re nice in milk. The nut milk is a good source of protein too- protein which can be used/absorbed by the body.