In honor of the new Got Milk? campaign that’s attempting to smear the alternative milk industry, I thought I’d share a quick and simple nut milk recipe. Which I’m sure you’ve seen, because it’s nearly everyone’s nut milk recipe. But remember, guys, this isn’t real milk. Becuase real milk comes from cows. That are injected with hormones and antibiotics and milked until their udders fall off.* HA. Sounds to me like the “real” milk industry is in danger if they’ve stooped to picking on almond milk for its ‘funky color’.
*Pfft, obviously I know the cow’s udders don’t really fall off.
1/2 cup raw almonds
2 cups filtered water
1/4 teaspoon vanilla bean powder, optional
In a small bowl, soak the almonds in fresh, filtered water; cover with a towel and store in the refrigerator for at least 8 hours, or overnight. Line a large jar with a nut milk bag; set aside. Drain the almonds, rinse thoroughly then place them in the container of a high speed blender (I use a VitaMix). Add the 2 cups of water and blend, on high speed, for 2-3 minutes. Transfer the mixture to the prepared jar and squeeze all of the milk out of the bag. You can freeze the nut pulp for later use, if desired. As for the milk, it can be stored in the refrigerator for up to 3 days. Shake well before using, separation is natural.
Yield: About 2 cups