This recipe is very similar to the Basic Nut Milk recipe, except it has less water, making a thicker, richer, creamier milk that tastes just heavenly in tea or coffee. I started making this when I bought a NutriBullet, which has a much smaller volume than a regular blender. You can still make this in your blender though. No need to buy a new kitchen appliance.
1 cup raw almonds, soaked overnight
2 cups water
Drain and rinse the soaked almonds, and place them in the blender with the water. Blend at high speed for a minute or so, until it looks white and creamy.
Pour through a nut milk bag into a bowl, and gently squeeze all the liquid out of the bag.
Store the creamer in a glass jar in the fridge for 4-6 days. Use the nut pulp to make cheese, or add it to baked goods or breakfast cereals.
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