MAKES: 1 quart (¼ cup per serving) · PREP TIME: 15 minutes, plus time to soak overnight
Finding a good low-carb almond or coconut milk can be tricky. Then, once you find a brand you like, you practically need a second job just to keep it stocked. I have no idea why I waited so long to make my own nut milk. Once I finally gave it a try and realized how easy it is, there was no going back. Not only does it save money, but it is the healthiest, cleanest version you can find.
INGREDIENTS
•2 cups raw almonds
•2 cups filtered water
•1 (14.5-ounce) can coconut cream
•2 teaspoons pure vanilla extract
SPECIAL EQUIPMENT:
High-powered blender
Nut milk bag
DIRECTIONS
1. Cover the almonds with water and let soak overnight. They will soften and plump. Discard the soaking water.
2. Put the almonds in a high-powered blender with 2 cups fresh filtered water, the coconut cream, and vanilla extract. Blend on high for 2 minutes, or until it is creamy and the almonds are ground.
3. Put a fine-mesh sieve over a bowl or large measuring cup. Put a large nut milk bag over the sieve. Pour the almond mixture into the bag and let it strain through into the bowl.
4. Close the bag, twist it around the almond pulp, and squeeze. Press firmly into the sieve to extract as much milk as possible.
5. Store in the fridge for up to 2 weeks.
tip: This milk is perfect for any of the recipes in this book that call for almond or coconut milk. It is also great as a coffee creamer, or just to drink when you are craving a creamy glass of milk.
PER SERVING:
CALORIES: 91
FAT: 8.4g
PROTEIN: 2.3g
TOTAL CARBS: 2.7g
FIBER: 1.3g
NET CARBS: 1.4g
