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Making almond milk in a Blender attachment is simple and if you use blanched almonds there is no need to soak the nuts beforehand.
Place a sieve over a large bowl and line with a piece of muslin cloth.
Add almonds and water into the ThermoResist Glass Blender.
Assemble the ThermoResist Glass Blender attachment to the machine.
Attach the lid and ensure it is securely closed.
Blend until smooth.
Strain the contents of the ThermoResist Glass Blender through the cloth into the large bowl.
Bring the corners of the cloth together and squeeze to extract any remaining liquid.
Refrigerate in the fridge until cold.
To Serve
Serve chilled.
Store the almond milk in sealed containers in the fridge for up to 2 days.
Using the leftover almond meal
The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is.
You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours).
Dry almond meal can be kept frozen for several months and used in baked goods.
Making almond milk in a Blender attachment is simple and if you use blanched almonds there is no need to soak the nuts beforehand.
Place a sieve over a large bowl and line with a piece of muslin cloth.
Add almonds and water into the ThermoResist Glass Blender.
Assemble the ThermoResist Glass Blender attachment to the machine.
Attach the lid and ensure it is securely closed.
Blend until smooth.
Strain the contents of the ThermoResist Glass Blender through the cloth into the large bowl.
Bring the corners of the cloth together and squeeze to extract any remaining liquid.
Refrigerate in the fridge until cold.
To Serve
Serve chilled.
Store the almond milk in sealed containers in the fridge for up to 2 days.
Using the leftover almond meal
The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is.
You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours).
Dry almond meal can be kept frozen for several months and used in baked goods.