HOW TO MAKE THICK AND CREAMY ALMOND MILK WITHOUT FILLERS!! Here’s an easy recipe and method for making all …

13 Comments

  1. Oops! What was the magic Temperature that we should NOT exceed when warming the Blended Almonds? And that would be after Soaking them? I've heard other videos that Roast the Almonds before blending. That's also heating them and might activate the Pectin in the Skins, so should we still soak them? I can twist off the Almond Skins after soaking them fo 4-Hours. Then you could heat them alone with no Almonds.

  2. When I saw this ho had a cat walking on her counters, I immediately knew I won't be eating anything she cooks 😂

  3. I have a much simpler way and I use it all the time. I DO use slivered almonds, soaked overnight to make them soft. I put them into my Vegan Milker (check it out at Amazon. I bought the white one) and I add 2 teaspoons of sunflower lecithin to make the milk creamier, thicker and to keep it from separating in the fridge. Some people add more than 2 teaspoons and that's okay.

  4. Aww… I just tried this but I peeled the skins off. Since I was only going to do half next time I will leave half the almonds regular.

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