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Tittle : DAIRY-FREE MILK WITH ALMOND COW
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DAIRY-FREE MILK WITH ALMOND COW

I try not to collect kitchen appliances, but the Almond Cow has quickly proven to be a necessary staple in my kitchen. It’s what I primarily use to make all of my dairy-free milk. I typically soak my almonds and cashews and then throw them in the freezer so I always have them prepped and ready to go. Then with a simple push of a button, I have almond milk prepared for all my recipe testing needs! 

Making homemade milk certainly saves money, plus I don’t miss my days of manually squeezing a nut-milk bag. I found myself just buying dairy-free milk like almond in order to avoid the mess and clean up. Eventually, that can be pricey and doesn’t always have the cleanest ingredients. I am so happy with the addition of my Almond Cow and can’t imagine my kitchen without it! 

WHY I’M IN LOVE WITH ALMOND COW

Aside from all the plastic saving that comes from not purchasing store-bought nut milk, there’s no squeezing and no messes when the milk misses the bowl. No fillers, no binders, and no stabilizers. It’s incredibly easy to clean, which I was afraid it wouldn’t be. Much easier than scraping out the inside of a nut-milk bag and washing it free of residue. You also get all of your pulp to use in other recipes, which I always felt I wasted when I made homemade dairy-free milk and couldn’t get it all out of the bag.

I can make all of my favorite coffee creamer recipes in it – Pumpkin Spice, Gingerbread, and Vanilla. You can have so much fun with what you make – Hazelnut, Walnut, Pecan, Almond, Cashew. Chocolate, Horchata, Eggnog, Golden Milk…you name it! I’ve included 3 of my favorite recipes below including my Pumpkin Spice, Chocolate Cashew, Vanilla Creamer, and Hot Cocoa! 

One of the best parts of owning an

– I can have beverages ready in minutes. I’ve had it for a year and a half now, and use it every single week to create a variety of dairy-free milk! 

If you are looking for a cost analysis and more recipes to use with the pulp, check out this blog post! 

Almond Cow

INGREDIENTS

Pumpkin Spice Creamer

1/4 cup raw almonds, soaked and rinsed (this will yield about 1/2 cup soaked almonds)

1/4 cup coconut shreds

1/4 cup raw cashew pieces, soaked and rinsed (about 40g)

1/2 teaspoon pumpkin spice mix

1/2 teaspoon vanilla extract

1 tablespoon maple syrup

1/16 teaspoon pure stevia powder

Cashew Vanilla Creamer 

2/3 cup raw cashew pieces, soaked and rinsed (about 100g)

1/4 cup coconut shreds

2 to 3 pitted Medjool dates

1/2 vanilla bean, seeds scraped out (or 1/2 teaspoon vanilla extract)

small pinch of sea salt

Hot Cocoa

1/2 cup cashew pieces

1/2 cup shredded coconut

3 tbsp cocoa powder

⅓ cup maple syrup

½ tsp vanilla extract

¼ cup paleo chocolate chips (optional)

dash of sea salt

INSTRUCTIONS

Pumpkin Spice Creamer:

Add the soaked almonds, coconut shreds, soaked cashews, pumpkin spice mix, stevia powder, and salt to the Almond Cow filter basket. Hold sideways and secure filter basket to the left.

Fill the base with hot water to the minimum line. Add the maple syrup. Attach the top and the power cord. Press the cow button. It will run through 3 automatic stages. When the green light stops flashing, your milk is ready! Remove the filter basket and set in the collector cup to collect any remaining liquid. Pour the creamer into a glass jar and store in the refrigerator for 5 to 7 days.

For a super thick creamer, wait 5 minutes, then run the machine through one additional cycle.

Cashew Vanilla Creamer

Add the soaked and rinsed cashews, coconut, dates, vanilla beans, and salt to the Almond Cow filter basket. Hold sideways and secure the filter basket to the left.

Fill the base with water to the minimum line. Attach the top and the power cord. Press the cow button. It will run through 3 automatic stages. When the green light stops flashing, your milk is ready! Remove the filter basket and set in the collector cup to collect any remaining liquid. Pour the creamer into a glass jar and store in the refrigerator for 5 to 7 days.

Hot Cocoa

Add the cashews, coconut, salt and chocolate chips to filter basket. Attach the filter basket to the top of the Almond Cow.

Fill the Almond Cow base to the MIN line (5 cups) with hot water. Add cocoa powder, maple syrup and vanilla, attach the top.

Press the cow start button. Once the 3-cycle run is through, press the start button once more for a thicker consistency. Serve hot with coconut whipped cream.

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