Serves: 4
Total Calories: 260
• To blanch the almonds, drop them into a pan of boiling water. Remove from the heat and let sit until the water cools. Slip off the skins with your thumb and index finger.
• Place either the blanched almonds or cashews in a blender with part of the water. Pulse on grind. Add the rest of the water, stevia extract, oil, and salt. Blend until smooth.
• Strain using a fine-mesh strainer. If cheesecloth is available, line the strainer with it. Press out the liquid. Pick up the cloth and squeeze. If you don't have cheesecloth, strain twice. Will store in the refrigerator for 4 to 5 days.
NOTE: Use the pulp in baking, cooking, or as a bath scrub.
This Almond or Cashew Milk recipe is from the Stevia Cookbook. Download this Cookbook today.
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