Her recipe for "Fresh, Instant Almond Milk" is, at its core, almond butter blended with water, founded on the smart observation that the two differ by only one essential ingredient: water. With almond butter as a starting point, you can skip the soaking and the straining.
Shop the Story
All you need to do is blend 3 tablespoons of almond butter with 1 1/2 cups water. Laura also adds 1/8 teaspoon salt, 2 teaspoons maple syrup, and 1/4 teaspoon vanilla extract. Blend on high speed until smooth and creamy, and strain if you like (though not necessary).
I keep a jar of raw almond butter on hand and I never go without fresh almond milk.
The almond milk I made using Laura's method was approximately a million times more flavorful than the fancy milk I had in the fridge. It was richer, frothier, and more deeply almond-y. If I closed my eyes, it tasted almost like butter pecan milkshake (...only, with almonds). I'd gladly drink it by the chilled glass, and I can imagine that it'd make for lusher smoothies, porridges, and overnight oats, too.
Since this almond milk is less neutral-tasting (read: less watery) than store-bought almond milk, however, it might not be the best candidate for adding to coffee or pouring over cereal.
Keep it stored in a jar in the refrigerator for up to 1 week. Since the almond butter particles will settle, you'll want to give it a good shake before using.
Almond milk: Do you love it, hate it, or feel totally neutral towards it? Tell us in the comments.
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.