Who doesn’t love to knock two projects out at one time? This recipe yields a smooth and creamy milk and uses the leftover pulp quickly. The sprouted almonds also provide more nutrient absorption potential and less digestive work than traditionally-served vegan dairy substitutes. This basic milk AND cheese hold a moldable consistency to adjust as desired, from a thick half-and-half creamer, to regular milk texture, “ricotta cheese” spread for lasagna recipes or feta crumbles for salads…. not to mention the endless creative and flavorful fun of added seasonings.
Before diving into the recipe, take note of the kitchen tools needed, thankfully only two!…
A high speed power blender (I highly recommend a Vitamix)
A cheese cloth / nut milk bag. (This hemp cloth is my favorite)
NOW to this easy recipe!!
Healthier dairy-free staples on a dime
1 cup whole sprouted almonds and blanched (skins removed, which is easy to do once they have been soaked and sprouted)
1.5 tsp Himalayan pink salt
4-6 cups filtered water
1/2 – 1 Tbsp lemon juice
Sea salt or Dulse to taste
Additional seasonings ideas listed in Notes
High Speed power blender (1500 Watts recommended like a Vitamix!)
2-quart sauce pan
Medium wide-mouth bowl (I prefer Pyrex)
Quart-sized mason jar
Additional seasonings suggestions: Oregano, garlic (fresh minced or powdered), black pepper, basil, chopped olives, marjoram, chives, onions, chili peppers…. get creative!