The full moon wasn’t keen on having nice weather in Santa Monica, so I don’t have many shots to show you from our class due to poor light. At Matthew Kenney Cuisine we made fine veggie noodles with pesto and wilted spinach, we also made beetroot Carpaccio and heirloom tomato salad with pine nut crisps. For todays recipe I can share another simple recipe that your wallet and body will thank you for… Almond milk!
To make the basic unsweetened almond milk use only soaked almonds and water. Than you can add your sweetener and taste. We want to use almond flour that isn’t sweetened.
1 cup soaked almonds (overnight)
3 cups water
1 vanilla bean
honey (add as sweet as you like)
2 Tbsp coconut oil
pinch of salt
Blend water and soaked almonds in high-speed blender. Pour your nut milk into your cheesecloth or nut milk bag and squeeze out the liquid. What remains in your cloth will be the pulp, which you can use for different recipes.
Pour your nut milk back in the blender and blend in the vanilla, honey and salt, add the coconut oil at the end. Store in fridge for max 4 days.