Tag Archives: almond milk

Chocolate-Amaretto Truffles Recipe

Almond Milk_COVER_low-resAlmond milk is a versatile alternative to dairy- and soy-based milks. Whether you’re vegan, lactose-intolerant, or allergic to soy, you can still enjoy the rich, creamy goodness of milk. Almond milk has a pleasing light flavor and boasts a higher concentration of vitamins and minerals than either dairy or soy milk—without any cholesterol or saturated fat.

In this cookbook, chef and cookbook author Alan Roettinger presents a broad array of wholesome, satisfying, dairy- and gluten-free recipes. Alan is a writer, food designer, blogger, and public speaker. As a private chef for over thirty years, he’s served a broad spectrum of high-profile clients, from entertainers to presidents, and has honed his expertise in bringing together health and pleasure in food. He is also the author of Extraordinary Vegan, and several other cookbooks. He will be demonstrating his recipes at Vegfest 2016.

Basic Almond Milk

Makes 4 cups

As convenient as it may seem to simply buy packaged almond milk, it’s quick, easy, and more cost- effective to make your own. Here is a simple recipe for basic, everyday almond milk that you can enjoy for drinking, cooking, and baking.

1¼ cups natural almonds, soaked in water 8 to 12 hours, drained, and rinsed

4 cups water

Put the almonds and water in a blender and process on high speed until smooth. Strain the mixture through a nut milk bag and into a large bowl. Secure the top of the bag and squeeze as much liquid as possible from the mixture, starting at the top of the bag and working your way down. When all the milk has been expressed, pour it into a clean glass jar or bottle, cover tightly, and refrigerate until ready to use.

Stored in the refrigerator, the milk will keep for 4 days. If some separation occurs, simply shake well to homogenize it before using.

Sweet Almond Milk: Add 2 to 4 pitted medjool dates to the blender before processing. Alternatively, stir in your favorite sweetener to taste after the milk has been strained.

Chocolate Amaretto Truffles

Makes 30 truffles

Melt-in-your-mouth almond-flavored truffles. Pace yourself. Or not. Really, no one is going to monitor your chocolate habits, so do whatever seems right to you. I’m just the enabler.

8 ounces dark chocolate, coarsely chopped

1 cup plain almond milk or Sweet Almond Milk (see above, or use a commercial brand)

½ teaspoon almond extract

½ cup unsweetened Dutch-processed cocoa powder

Put the chocolate in a medium bowl. Put the almond milk in a small saucepan and bring to a simmer over medium-high heat. Remove from the heat and wait until the milk stops bubbling, about 15 seconds. Pour over the chocolate and whisk until smooth. Whisk in the almond extract. Let cool completely.

Line a baking sheet with waxed paper or parchment paper. Put the cocoa in a wide, shallow bowl. Scoop out about 1 tablespoons of the chocolate mixture and form it into a ball with your hands. Drop the ball into the cocoa and roll it around to coat it evenly. Set the ball on the lined baking sheet. Repeat with the remaining chocolate mixture. Cover the truffles with plastic wrap and put them in the refrigerator to firm up, about 1 hour. Once the truffles are firm, remove them from the refrigerator and let them come to room temperature before serving.

Ben & Jerry’s New Vegan Line

Ben Jerrys vegan imageOh yes! Ben and Jerry’s is finally coming out with a dairy free product to fight global warming. In a statement responding to why it was taking the company so long to come out with their vegan line, they replied, “Simply because we want our ice cream to be the best ever, and when you’re doing something new, that means a lot of, ahem, testing.”

We can’t say we feel too sorry for those ice cream testers tasked with the job of nibbling on chocolate and fruit swirled almond ice cream all day! Much to many an ice cream lovers delight, Ben and Jerry’s finally disclosed that their dairy-free pints would be made using almond milk. Although further details on the flavor and names of the new products haven’t been released, we have a feeling that they won’t disappoint. Look for the new Ben and Jerry’s this spring.

Arugula and Tomato Salad Recipe – The Almond Milk Cookbook

Almond Milk_COVER_low-resAlmond milk is a versatile alternative to dairy- and soy-based milks. Whether you’re vegan, lactose-intolerant, or allergic to soy, you can still enjoy the rich, creamy goodness of milk. Almond milk has a pleasing light flavor and boasts a higher concentration of vitamins and minerals than either dairy or soy milk—without any cholesterol or saturated fat.

In this brand new cookbook, chef and cookbook author Alan Roettinger presents a broad array of wholesome, satisfying, dairy- and gluten-free recipes. Alan is a writer, food designer, blogger, and public speaker. He has demonstrated his recipes at Vegfest on numerous occasions. As a private chef for over thirty years, he’s served a broad spectrum of high-profile clients, from entertainers to presidents, and has honed his expertise in bringing together health and pleasure in food. He is also the author of Extraordinary Vegan, and several other cookbooks.

Arugula and Tomato salad with Creamy Basil Dressing

Tomatoes and basil are an incredible flavor combination. In this recipe, they’re brought together with almond milk to make a spectacular, creamy dressing. Brazil nuts add great texture to the dish, with a mouthfeel reminiscent of Parmesan cheese.

1 cup unsweetened almond milk

¾ cup Brazil nuts, soaked in hot water 1 hour and drained

¼ cup fresh basil leaves, firmly packed

1½ tablespoons sherry vinegar or white balsamic vinegar

1 clove garlic

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

8 ounces baby arugula

4 small ripe tomatoes, quartered or cut into bite-sized pieces

1 small red onion, quartered and thinly sliced

To make the dressing, put the almond milk, Brazil nuts, basil, vinegar, garlic, salt, and pepper in a blender and process on high speed until smooth.

To make the salad, put the arugula, tomatoes, and onion in a large bowl and toss until well combined. Add the dressing and toss again.

Serve at once.