What’s the difference between roasted and unroasted almond milk?

The main difference between roasted and unroasted almond milk is the flavor and the color. Roasted almond milk will have a nice light brown color and, in our opinion, taste much better and creamier. If you are wondering how to make nut milk flavorful, the key is roasting the nuts! And, even leaving the skin on adds more flavor (and nutrients)!

Can you cook almond milk?

You can use and heat almond milk in the same way as you would regular milk. We highly recommend using low and slow heat to gently heat the nut milk to the desired temperature.

Do I have to strain almond milk?

Yes, you have to strain almond milk. Otherwise, your milk will be filled with pulp and won't have an appealing texture. Unstrained almond milk isn't milk at all.

Creamy Roasted Almond Milk

Homemade Roasted Almond Milk Recipe

Almond milk from roasted almonds in a glass, a bottle on the back and whole almonds on the side.

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4.8 from 4 reviews

A healthy non-dairy milk made from roasted almonds. It is super creamy, thick and wonderfully nutty. Use it as a substitute in any recipe calling for milk.

Author: Zerrin & Yusuf
Prep Time: 6 hours
Cook Time: 10 minutes
Total Time: 6 hours 10 minutes
Yield: 4 1x
Category: Drink
Method: Blending
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 cup raw whole almonds
4 cups water
1 cinnamon stick

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Instructions

Preheat the oven to 350F/180C. Spread whole almonds on a baking sheet. Bake for 5 minutes.
Remove from the oven, flip the almonds with a spoon and bake for another 5 minutes.
Turn off the oven, keep the almonds in the oven for 5 minutes.
Remove and let them cool completely.
Transfer the almonds into a large bowl. Pour water over them.
Put a cinnamon stick into the bowl and soak overnight or at least for 6 hours.
Using a spoon, transfer the almonds into a blender. Pour 1 cup of the soaking water over them and blend until the almonds are broken down.
Pour the rest of the soaking water over it and blend for 1 minute or until it looks creamy.
Strain the roasted almond milk into a large bowl using a cheesecloth or nut milk bag. Squeeze it well in your hands.
Transfer the milk to a jar and store in the refrigerator for 3-4 days or freeze for 3 months.
You can save the almond pulp for later use.

Notes

We don’t recommend store bought roasted almonds to make almond milk because they might be too salty or too sweet. And this will change the flavor of your milk. If they are plain or if you don’t mind the flavor, you can use it.
Plan it ahead and soak your almonds for at least 6 hours. Don’t skip this step.
Make sure to use 4:1 ratio; 4 parts water for 1 part almonds.
You can leave out the cinnamon stick if you don’t like the cinnamon flavor. But we love the subtle sweetness it gives to this vegan milk. If you want it sweeter, you can add a few dates in the bowl when soaking almonds.
Don’t peel the skin of almonds.
If you want, use one tablespoon of maple syrup or agave when blending for a richer flavor.
If your diy almond milk separates after a day, just shake it and then use it.

Nutrition

Serving Size: 1 cup
Calories: 183
Sugar: 1.4 g
Sodium: 9.8 mg
Fat: 15.8 g
Carbohydrates: 6.8 g
Protein: 6.7 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/homemade-almond-milk/