By mielhollinger on April 30, 2002
"From the cookbook called "How It All Vegan"."
Serving Size: 1 (557 g)
Servings Per Recipe: 1
"I use this recipe unstrained for baking; strained for tea and such. If you've no food processor, then adding 1/2 c of the hot water to the almonds in your blender first tends to get a finer texture. Then continue by adding 1-2 pitted dates (your taste) and the remaining hot water slowly."
"This is really good. I took someone else's advice and used hot water I was using it in chai anyway. It blended much easier that way. I didn't grind the almonds first as my blender can't handle it. I just poured hot water on top of the almonds and soft Parnoosh dates, they are small so I used 3 and let it sit a minute or two then blended and strained in a sieve. I would make this again the same way."
"I love this - I find soaking the almonds overnight gives a better milk and it less work for the blender!"
"Made this to use in recipe #316488, & gotta admit that it is a tasty milk & definitely something I want to try another time on some cereal, perhaps on a mixture of shredded wheat, honey bunches of oats AND some granola!"