Vegan Vegetarian Cooking School

Guiding you to complete health and happiness for body and soul!

Almond Milk

Taken from Healthy Home Cookin' Vol. 5

We’ve used this in place of milk for years. Good soy milk substitute.

1/3 cup almonds, raw
2 1/2 to 3 cups water
2 tsp honey

Rinse almonds well and place into blender.  Cover with water and blend until very smooth.  Add remaining water and honey, blending until very smooth.  Can be strained (use the pulp in an entrée or bread).  If new to healthy cooking, use blanched almonds to avoid the “brown specks.” Naturally gluten free.

Serves 6

Nutrition (per serving): 52.6 calories; 4.0g total fat; 0mg cholesterol; 2.1mg sodium; 58.5mg potassium; 3.5g carbs; 0.9g fiber; 2.3g sugar; 1.7g protein.



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