I’ve been experimenting with non-dairy milk alternatives recently and have made a variety of nut milks: of hazelnut, pecan, and almond, the almond has definitely been the favorite. Besides being really easy, an added benefit to making these at home is that they are free of additives, preservatives, and a large amount of packaging. Any one of these would work in the Almond Jello recipe – you will need to play with adding some sugar, as the homemade nut milk is not sweetened – most of the store-bought versions are. I would still keep the almond (or other) flavoring in the fruit syrup, but you can eliminate it from the “jello” portion of the recipe.
makes about 2.5 c milk + 1/2 c nut flour
- 1 c raw nuts (not a problem if the skins are still on them)
- 3 c filtered water
- In a bowl, cover the nuts with enough cold water to cover, and soak for 10-12 h.
- Drain and rinse the nuts, then put in a blender with the 3 c of filtered water and blend until smooth.
- Strain the milk through cheesecloth or a clean kitchen towel into a bowl, then squeeze the cloth to extract all the liquid you can. (If you use scented detergent and/or fabric softener, don’t use kitchen towels – you can buy cheesecloth or a “jelly bag” in the canning section of most hardware/kitchen stores. The jelly bag is great – very easy to rinse out by hand.)
- Pour the milk into a glass jar with a tight-fitting lid – can be stored in the refrigerator for up to a week. Use as you would cow’s milk for drinking and in baking or cooking.
- You can spread the pulp on a baking sheet and dry it for using as nut flour, breading, etc.