Almond milk is our favorite kind of milk in our household. Typically I will buy it in bulk because we go through it so quickly. However, I've started making my own occasionally, and let me tell you, it is delicious. Plus, you get to make cookies afterwards. Yum. Win, win.
Almond Milk Recipe:
1 cup raw almonds
4 cups water
1 teaspoon vanilla (optional)
2 teaspoons 100% maple syrup (optional)
Place all ingredients into a blender and blend until smooth. For a regular almond milk just blend the almonds and water. The vanilla and maple syrup add flavor and sweetens it up to make a vanilla almond milk.
To strain, place the blended almonds into a cheesecloth, nut-milk bad or a cloth towel to strain into a large bowl. Pour the almond milk into a container that is air-tight. Stores in the fridge for 5-7 days.
Tip: You can soak the almonds in water overnight for an easier blend. I typically do not soak them because I use my Vitamix which is a high powered blender, and I don't feel the need to do this extra step.
Almond Pulp Cookies: Use the pulp from the almond milk (usually about 1 cup)
1/2 cup dairy-free butter
1 teaspoon almond extract
1 1/4 cup all-purpose flour (or almond flour for gluten-free)
1/2 teaspoon baking soda
In a large bowl mix together the almond pulp, dairy-free butter, sugar and almond extract until well mixed. Sift in the flour and baking soda, and stir together.
Take a spoon full of the dough and roll it into a ball with your hands, or you could use cookie scoop. Form into ball then flatten a small amount and place on a lined cookie sheet.
Bake at 400 degrees Fahrenheit for 7-8 minutes. Let them cool on cookie sheet for 5 minutes, then sift powdered sugar atop the cookies. Eat with the almond milk and enjoy!