We’re so excited to introduce you to our new recipe series, The Essentials. From listening to feedback in and out of the studio it was clear it was time for a recipe revamp. We decided to approach food like the way we approach everything in life, learn to love and utilize your essential basics and build from there. Therefore, over the rest of the year we’ll be checking in with some of our favorite ladies who own their kitchen space with confidence. We’ve asked them to share some of their favorite “essential” recipes — the type of recipes you can easily learn, memorize, repeat, and then expand on with your own flair. First up, our favorite Sophia Roe and her almond milk…
“Almond milk is one of the easiest things to make and you can adjust the below recipe to suit your personal sweet tooth and flavor preferences. Vanilla beans are super expensive so if you only have vanilla extract on hand, use that! I’m all about using what you have in your cupboards. Likewise, if you don’t have Himalayan sea salt, throw in regular sea salt.
You can also swap in any other nut with the below recipe. If you’re swapping in cashews, you don’t even need to pre-soak them, they’re rich enough in fat content they make great nut milk without the soak! Pre-soaking nuts simply makes them easier on your stomach, thus more digestible. While soaking them overnight is ideal, if you only have a few hours, trying soaking them for less and see if you like it!
And remember you can always double any recipe, just keep the ratio of everything the same. Don’t be intimidated. Have fun with it.”
1 cup of soaked almonds
5 cups of water
1/2 a vanilla bean
1/4 teaspoon of Himalayan sea salt
Place all ingredients in a blender and blend from 2 to 5 minutes (depending on power of blender). Most importantly, it should have a liquid viscosity, with no big chunks of nut left. Pour liquid through a strainer. Voilà! You made almond milk!