It’s smoothie season! Well, wait. Every season is smoothie season here at Hacienda del Sol. Our new a la carte raw menu includes several blender beverages, all brimming with fresh fruits and superfoods, using a raw, vegan, non-dairy base in each.
We like to create our own almond, coconut, and cashew milks in our kitchen, and recommend everyone try to do it at home as well, rather than purchasing one of the many tetra pack products available from the store. This way we can all better control what goes into our food; creating recipes without any of the additives or preservatives that mass-produced beverages often require. Homemade nut and seed milks are packed full of protein, and make for nutritious and delicious snacks any time of day.
Classic Almond Milk
1C Almonds, soaked at least 6 hours
4 C water
2 dates or 1 T agave syrup
2 t vanilla
Drain almonds from soaking water. Add to blender with water, dates and vanilla. Process for 2 minutes. Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes.
ALTERNATIVE: If you do nut have a high powered blender or nut milk bag, or are simply in a pinch, combine 4 cups water & 2 tablespoons raw nut butter and blend. No straining necessary!
3 C coconut flakes or unsweetened dried coconut shreds
5 C water
Blend, strain, enjoy! Store in the fridge, and bring to room temperature, and re-blend before serving for best consistency.
Be aware that homemade milks do separate upon rest. Shake vigorously prior to serving!