We’ve been making almond milk from scratch for a few years, soaking the almonds (1 cup), draining, blending with 3 cups water, straining out the pulp, sometimes sweetening with dates or adding vanilla or cardamom. It is always delicious but sometimes felt time consuming.The store bought almond milk seems to have a lot of filler and is not as good. So SURPRISE!
In the book Forks over Knives, companion to the movie that is such a great resource, we found the following: Add 1-2 teaspoons of raw almond butter to each 1 cup of water and blend until smooth. We happen to have roasted almond butter on hand and it tasted good but will try raw next, because it will surely be even better. What a find! No worries about wasting or saving the pulp and we can make a small amount at a time.
Interestingly the website detoxinista.com has detailed instructions on making your own almond butter using a food processor. Lately we have been using the food processor to make our own almond butter. Living in California we can go to the local farmer’s market and buy organic almonds straight from the farmer. So from almonds to almond butter to almond milk, no added filler!