Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
Los Angeles:
(Outside USA):
Subscribe Unsubscribe


Vegan for the Holidays

Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us


Weight Loss

Food History/Nutrition/Recipes


Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews


sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Ask Aunt Nettie

We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.

To send any questions to Ask Aunt Nettie, .

Dear Aunt Nettie,

How about a recipe for nut milk. Got nut milk?

Marcy G.

Howdy There Marcy,

Yes, yes, yes, darlin'. I sure do have a rip-roarin' recipe fer an Almond Milk that's smooth as silk an' works on jes' 'bout anythin' y'all might have a mind to whip up. It's packed with vitamins 'n minerals 'n some other fancy stuff called essential fatty acids. I jes' know it's rootin' tootin' good fer ya. An' you'll like this part. Y'all can make it quicker 'n a rabbit jumps into a hole. And, Marcy, if y'all want a real whoop-de-doo dessert fer that special occasion, jes' mosy on over to The Highest Perch an' fix up some Blanc Mange.

Yer ever lovin' Aunt Nettie

Aunt Nettie has graciously permitted this recipe to appear in The Nut Gourmet: Nourishing Nuts for Every Occasion by Zel Allen published by Book Publishing Company in 2006.


1/2 cup (120 ml) raw whole almonds, unsoaked, soaked, or blanched
2 1/2 cups (600 ml) water

Pinch salt
2 pitted dates

  1. If using unsoaked almonds, grind them into a fine meal in an electric mini-chopper/grinder or coffee grinder. Transfer to the blender and add the almonds, water, salt, and dates in the blender. If the almonds are soaked or blanched, they do not need to be ground and can be put directly into the blender with the water, dates, and salt.
  2. Start blender on slow speed for a few seconds; then switch to high speed and process until creamy.
  3. Strain the milk through a fine mesh strainer to remove the almond pulp, and set the pulp aside. Stored in a covered container in the refrigerator, Almond Milk will keep for two to three days. Makes 2 1/2 cups (600 ml) milk.

This quantity of water will create thick, creamy milk that is ideal for Blanc Mange. For other purposes, thin the Almond Milk with water to achieve the desired consistency.

To make Almond Milk sweeter, simply add more dates or a little light brown sugar, agave nectar, or maple syrup to taste.

To make almond cream, reduce the quantity of water to 1 cup (240 ml) to create a very thick liquid and strain off the pulp.

TO USE THE PULP: Combine it with 1 teaspoon evaporated cane juice and 1/4 teaspoon almond extract. Mix well and use it as a topping for puddings, cereals, fruit salads, or desserts. Stored in a tightly covered container in the refrigerator, almond pulp will keep for up to four days.

If You Haven't Met Aunt Nettie. . .

Our Aunt Nettie has a head like a hard disk. It's filled with gigabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.

Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.

Click here for past Ask Aunt Nettie Columns

Vegetarians in Paradise

Homepage sphere Los Angeles Vegan Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegan for the Holidays Videos sphere Vegetarians in Paradise Diet sphere Vegan Survival Kit sphere News from the Nest sphere Vegan Recipe Index sphere Los Angeles Vegan & Vegetarian Restaurants sphere Vegan Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegan Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Veganshire sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegan Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2015 vegparadise.com