Want to learn how I made the world’s best dessert smoothie? It all starts with homemade almond milk. Honestly, what took me so long to try making this at home? I can never buy boxed almond milk because I’ve never found an unsweetened version with no added sodium. I even had a pound of almonds in my freezer AND some unused cheesecloth back from my pre-vegan days. [editor's note: I am no longer straining my almond milk. If you want a silkier texture, strain it, but if you want to eat the whole food, you can skip that step].
For the basic recipe and tips on the process of making almond milk, I went to Gena’s tutorial on her Choosing Raw website. I followed her directions pretty carefully, soaking 1 cup of almond overnight in water:
After at least 8 hours of soaking, just rinse your almond with fresh water through a strainer. Then, gather a large pitcher, some cheesecloth or a nut milk bag (try searching for this online) and a high-speed blender with 4 cups of filtered water:
This is where Gena’s advice came in really helpful. I used a thick rubber band to secure the cheesecloth around the edge of the pitcher, otherwise it would have fallen into the pitcher when I strained the almond milk.
Use your high-speed blender to mix the water and soaked almonds for about a minute or so on high. You’ll get this:
You can use your almond milk like this, or you can strain it for a silky, smooth texture (don’t worry, we won’t be throwing out the resulting pulp). This next step takes a little time, you’ll pour the contents of the blender through the strainer, but it can take several hours for it all to go through (I helped the process along by pushing the contents down with a spatula):
I wasn’t patient enough to wait until it was finished straining to use some of the almond milk, so I poured off 2 cups to make what turned out to be the world’s best dessert smoothie! I’m crediting the homemade almond milk for the feat because it was so luscious and sweet. I simply combined 2 cups of the almond milk, a frozen banana, 1 cup frozen strawberry and mango chunks, 3 dates, 1 tablespoon of peanut butter, 1 tablespoon of flax meal, 1 tablespoon of cacao powder and a splash of vanilla. Honestly, best. smoothie. ever.
Carrie’s PB Cup Smoothie – Makes 2 Servings
Ingredients:
2 cups homemade unsweetened almond milk (recipe below)
1 frozen banana
1 cup frozen mango chunks and strawberries
3 dates
splash of vanilla
1 tablespoon each flax meal, peanut butter and cacao powder
Directions:
In a high-speed blender, combine all ingredients and whirl until smooth.
Homemade Unsweetened Almond Milk – Makes 4 Cups
Ingredients:
1 cup almonds
4 cups filtered water
Directions:
Soak almonds overnight or at least 8 hours in water. Drain and rinse. Combine almonds and 4 cups filtered water in a high-speed blender and whirl until smooth. Strain resulting mixture through a nut milk bag and let sit until completely strained. Refrigerate almond milk for up to 5 days.
As far as the almond pulp goes, I have a recipe for making it into cookies. There are also savory recipes you can make, like adding to a veggie burger. I’m not sure what I’m going to do, but I’ll be sure to post my results.
Now go make this smoothie!
{ 23 comments… read them below or add one }
This sounds so divine – amazing – must try.
Susan
Thanks Susan! Nice to connect with you again, how are things?
Thanks for the recipe for almond milk Carrie. Do you refrigerate the mixture while it’s straining?
You’re welcome, Will! And, yes, I did refrigerate the mixture during the straining process (I ended up leaving it in the fridge overnight).
I’ve also seen the almond pulp used to make nutmilk cheese.
Do you have a link for that? I’d love to do that!
Hi Bitt, do I have a link for what? I’m not sure what you are referring to. Thanks!
I wanted a link for a recipe for the almond pulp nutmilk cheese that Devon mentioned. Sorry not sure if Devon can get the reply.
Oops sorry. If I come across a recipe, I’ll post it. I have a feeling that any type of nut cheese will have too much salt in it for me. I could always leave it out but then it would probably be too bland.
I was mistaken- the recipe is in an ebook from “the raw chef” about nutmilk cheeses, but the recipe is actually for “garlic bread” which is entirely vegan and raw, wheat free etc. http://www.therawchef.com/chef/wp-content/uploads/GarlicBread.pdf
Hi Devon, brilliant idea. As long as I can find a recipe without too much added salt, I will try it, thanks!!!
ok I have that ebook. so there is no nut pulp ferment. oh well!
I’ll let you know if I come across one, Bitt, I know a recipe exists!
Are you following this whole smoothie controversy?
Hi Wendy, I am following the controversy. I wanted to post on the Herbivore site yesterday but she disabled comments. From what I can gather, there is no scientific evidence to back up the claims being made, other than high-fruit smoothies raise blood sugar levels. I will try to post on this soon, are you going to post on it?
You picked a fun day for a smoothie recipe. I’d still drink it.
I never have tried the CR straining method, but I am sure it’s great if you have no nutmilk bag, let gravity work for you.
I am trying to get a post on this together.
I ADORE almond milk! I’ve never made my own though. I never knew it was so easy! Thanks for sharing this!
Carrie- do you dehydrate your almond pulp or stick it in the freezer as is?
Hi Devon, I just stuck it in the freezer not dehydrated. I am too lazy to dehydrate things.
This might seem like a stupid question but what kind of dates do you use! There are so many out there:) Thanks
Hi Kristie! I have been told by date growers that Medjool are the sweetest, so I often use those most often.
Ohhhh, this looks enticing, thanks for posting the link! I do have a dehydrator which I hardly ever use, it’s the only kitchen appliance that doesn’t get worked very much. I may try this one, I’ll blog about if I do. Thanks again!
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