If you’ve ever made homemade vegan milk, chances are you’ve ended up with a surplus of almond puree and puzzled over what to do with it. Well, the answer is even tastier than you’d expect. Allow me to introduce you to “Almond Nutella”, a delight you simply cannot resist..
My Path to Plant-Based Milk
For an extended period, I embraced a diet devoid of dairy, indulging only in fermented foods such as kefir and aged cheeses. Gradually, I started making my own almond milk and Almond Nutella. These not only enhanced my breakfasts, but also became a crucial element in a variety of recipes that I crafted.
The creation process is pretty straightforward. All you‘ll need is a good quality blender and the right ingredients.
The Homemade Plant-based Milk Conundrum
Creating your own vegan milk, such as almond or cashew milk (another personal favorite), comes with a minor obstacle: the leftover almond puree after the milk is strained. This pulp is a fantastic source of fiber, and it’s truly wasteful to simply discard it.
Initially, I would incorporate this puree into my morning cereal. Gradually, I began to use it in my dips, melding it with kefir and several dressings. However, a game-changing realization adjusted everything.
A Flavor Revolution: The Almond Nutella
Driven by the urge to innovate, I stumbled upon a YouTube tutorial explaining how to make homemade Nutella. It struck me that the basic recipe was ideal for repurposing my almond puree into my distinct version; the exceptionally tasty Almond Nutella. It’s worth noting that Almond Nutella slightly deviates from conventional Nutella. As we utilize residues of blended and crushed almonds for homemade plant milk, these leftovers possess less fat. Hence, to achieve a Nutella-like consistency, our recipe invariably needs a tad more fat.
In a nutshell, I’m thrilled to impart all the requisite details for creating your own vegan milk and the delicious Almond Nutella right at home. It’s not merely a stride towards a healthier and mindful diet, but also a delectable and groundbreaking way to optimize your use of almonds.
Plant-based Almond milk recipe
- 1 High-powered blender or food processor. Like Nutribullet, Blendtec, Vitamix, etc.
- 1 Medium-sized plastic strainer, or stainless steel.
- 1 Cheesecloth. Or "dry hopping" bags used in fermentations, or a double layer gauze.
- 1 Glass jar or container with a capacity of one liter or more.
- 150 g Raw almond (peeled preferably) (~about 1 cup)
- 2 cup Boiling water (optionally to remove the skin from the almonds)
- 1 Lt. Purified water
- If you use almonds with the skin, soak them in boiling hot water for a minute to release the skin.
- Strain the almonds and remove the skin by cutting the tip of the almond and then pressing on the thicker part. They come off easily.
- Place the cleaned almonds in the blender along with one liter of purified water and blend for 40 seconds to a minute.
- Place a cheesecloth over a strainer and secure it with a rubber band (I use kitchen hooks). If the cloth is large, you can tie it around the handle of the strainer.
- Place the strainer over a clean jug and strain the almond milk.
- If there is a lot of almond pulp accumulated, remove it with a spoon and leave it in a bowl while you finish straining the rest.
- Once all the milk has been strained, return all the pulp to the strainer, release the cloth, and squeeze it with clean hands to extract the maximum amount of milk.
- Store the milk in the refrigerator, and if you want, you can use the remaining almond pulp to make "Almond Nutella."
- 1 Food processor, preferably high-powered.
- 1 Rubber spatula
- 1 Glass or plastic container for storage in the refrigerator.
- ¾ cup Almond pulp. Or whatever is left from making almond milk.
- 4 Tbsp Liquid coconut oil. If solid, you can gently heat it in the microwave or in a double boiler.
- ⅓ cup Fine coconut sugar. You can refine it in the same food processor beforehand.
- 5 Drops Liquid stevia. Optional if you prefer a sweeter taste.
- 1 Tbsp Unsweetened cocoa powder, high-quality. Use 2 tbsp if you prefer a more intense bitter flavor.
- ½ Tsp Vanilla extract or paste.
- 1 Pinch Table salt (optional as flavor enhancer) You can also use coarse sea salt if you like the salty taste. (add in the last step)
- Put all the ingredients in the food processor.
- Process at high speed until a paste forms.
- If you see that it is too thick, you can add a little more coconut oil or a tablespoon of purified water.
- Clean the edges of the food processor with a spatula, do a taste test (of course!) and continue processing until you achieve the desired consistency.
- Pour the Almendratella into a suitable container for the refrigerator.
- It keeps well in the refrigerator for up to two weeks.
Indulge in this delightful vegan alternative to the beloved Nutella! Our homemade Almond-Nutella is bursting with flavor and completely gluten-free. Each spoonful contains approximately 91 calories, allowing you to savor it guilt-free.
We hope these recipes will ignite your creativity and inspire you to explore new vegan options, while fully embracing the amazing benefits of almonds. If you’ve already tried these recipes or have any suggestions, please share your thoughts in the comments below. Get ready to delight in these vegan pleasures in your very own kitchen!
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