Easy Almond Milk
Homemade almond milk, especially when made with a state-of-the-art juicer, is more nutrient-dense than the kind found at the store and doesn’t contain any additives. When cold-pressed the natural almond flavor will be more present. Soaking the almonds in water is an important step as it breaks down the phytic acid and enzyme inhibitors in the almonds.
Ingredients:
- 1 cup (5 1/2 oz./170 g) whole unpeeled raw almonds
- 3 cups (24 fl. oz./750 ml) water
- Pink sea salt
Directions:
Soak the almonds for at least 12 hours in pure filtered water. Rinse the almonds well and toss the water.
To set up the Pure Juicer, insert grid #4 into the juicer, and place a bowl and a cloth-lined strainer under the feed tube.
Pour a few almonds in the feed tube and add a little bit of water into the tube. Using the wand, push the almonds through the tube. The nut water paste will fall in the cloth, and you will see the nut milk starting to collect inside the bowl. Repeat pushing the almonds through the tube and adding more water until no almonds remain.
Gather up the cloth and, using your hands, squeeze liquid out of the cloth through the strainer. Fold up the cloth with the nut mixture and place it on top of the Pure press. Turn the knob to the right and press until no more liquid is coming out of the cloth.
Whisk in a small pinch of pink salt. Enjoy your fresh nut milk by itself or add your favorite sweeteners or flavors like vanilla or cacao. Makes about 2 3/4 cups (22 fl. oz./680 ml).
Williams-Sonoma Kitchen
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