Finally, A Two-In-One Recipe for Homemade Almond Milk with no wasted leftovers! No second guessing.
Homemade Almond Milk Ingredients:
1 cup raw almonds, soaked for 8 hours
3 1/2 cups water, filtered
4 raw dates, pitted
1/2 tsp almond extract + 1/2 tsp cinnamon
1 pinch of salt
Instructions: After preparing the above ingredients, all you need to do is mix the ingredients on high-speed for at least 1 minute in a food processor until smoothe. (Then, convert to a blender if you want to extract more homemade almond milk.) Use a nut bag to strain your homemade almond milk mixture into a medium sized bowl, as pictured below.
Squeeze any remaining liquid from the nut bag until most of the milk is strained into the bowl. Pour milk from the bowl, into a sealed tight bottle (like below) and store in the refrigerater for up to 5 days.
Once you store your homemade almond milk in the fridge, immediately move onto the following recipe.
Use your Remaining Almond Meal for these Delicious Crackers!
Sweet and Salty Almond Cracker Recipe:
Leftover Almond Meal from the above Homemade Almond Milk recipe
1-1/2 T Sesame Oil
1 tsp basil (for basil lovers like myself 😉 )
1/2 tsp Italian Seasoning
1/2 tsp sage
1/4 tsp thyme
Instructions: It doesn’t get any easier than this! Preheat your oven the 375, then mix all of the ingredients together with a spatula. Place parchment paper onto a baking sheet, and use the spatula to flatten out your cracker mix into a 1/4″ thick paste across the sheet (careful to keep the corners and edges 1/4″ thick as well). Form the paste into a nicely shaped rectangle. Once you complete this, carefully use a sharp knife to press down into the paste to create square crackers! (If you slide the knife too quickly, the almond meal may crumble!) Now they are ready to be baked for 8-10 minutes. Keep an eye on it to make sure to pull out the dough once the edges start to brown.
There you have it! A homemade almond milk recipe with no leftover waste! Complete with sweet and salty almond crackers for the win! And trust me they’re so good you won’t want to leave any behind 😉
There’s no better way to make Homemade Almond Milk and Almond Meal Crackers 🙂
Created by Kelly Gibson from Kelly Athletics LLC.
Contact Me for More Dairy-Free Recipes or Info about Plant-Based Nutrition Coaching:
Kelly is a Vegan Personal Trainer and Plant-Based Nutrition Coach, with over 4 years of experience creating plant-based recipes.
If you’re looking for the greenest St Patrick’s Day lunch around, try Derek’s Raw Broccoli Soup recipe!
Why Broccoli? Why not. As a Health & Fitness coach, I try to set a good example and tend to break the tradition of eating junk food on holidays and instead eat healthy for every celebration. You’d be surprised how great you’ll feel after celebrating with healthful and raw plant-based foods for a change. Most holiday meals make us feel stuffed, tired, and full of belly aches. Nothing is more fun than trying a new recipe, loving the flavor, and feeling full of energy!
Here’s what you’ll need:
3-4 large broccoli florets
2-3 large cloves of garlic
1/2-3/4 cup of almonds
1/8-1/4 cup water
salt and pepper to taste
In a vitamix or food processor, add the almonds with 1/8 cup water to make a “milk”. Then add the garlic cloves and blend til completely smooth. Chop broccoli into smaller chunks so they will blend well in the vitamix. Add broccoli to almond milk mixture. Blend until completely smooth and creamy. Add water as needed to desired consistency. Add salt and pepper to taste. Enjoy your raw broccoli soup!!