- Prep Time: 15 mins
- Cook Time: 30 – 45 mins
- Serves: 1 or 2
- Raw Almonds – 1 cup
- Water – 3 cups
- Soak almonds over night; Preferably more than 12 hours. So, I would suggest soaking it previous day evening itself
- Drain and rinse the almonds thoroughly under cool running water. (Discard the soaked water)
- Blend the soaked almonds along with water. If you need thick milk, use less water, otherwise 1:4 is an ideal measurement for thin milk.
- Now strain the milk using fine strainer or cheese cloth or clean cotton cloth
- Fresh almond milk is ready now. If you need you can add sweetener to it
- Can be stored in refrigerator for 2 to 3 days only.
How to make almond meal
- You don’t really need a recipe for almond meal. Once you filtered the milk, the leftover is nothing but the almond meal
- Spread it in a baking sheet and bake it in an oven (minimum temperature – 200F) until it is dry and no moisture. Stir occasionally
- Or pan fry it
- Blend it well to a fine powder and this can be used a almond flour too.
- Dried almond meal can be stored in freezer for longer time or in fridge if you use it in soon.
- Wet Almond mean can be used in a smoothie, salads, cakes, oatmeal or the dried almond meal for baking purposes or even as a facial scrub