Why not have a common pantry staple we all know and love in the raw world :). Besides it’s my first published recipe here, go me :).
  • Yield

    Should yield roughly 1C of evaporated A-milk or 1 1/2C of condensed.
  • Equipment

Recipe Directions

Soak your almonds like you would for a normal almond milk. Then simply blend the almonds and water together and strain out the almond pulp. Next pour the mixture back into the blender and mix in the oil adding 1-2TBL depending on the fat content you are aiming for in the end. For Condensed milk you can simply add in 1/2C of agave and increase the oil to 3 TBL. Or, you can use 1/2c of dates soaked in about 1/2c of water. Reduce the original water amount to 1/2c and blend the almonds and water strain. Next, add in the dates, soak water and oil and blend until smooth. If you like you can add a splash of lemon to give it a slightly acidic taste for a more common taste.

Chris S's Thoughts

Why not have a common pantry staple we all know and love in the raw world :). Besides it’s my first published recipe here, go me :).

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Thanks Chris! I found that coconut milk makes a pretty good substitute for evaporated milk but, to maintain the rawness, i think i'll try this sometime.

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Well you don't evaporate it once you make it. since we can control the the liquid and all the other parts of the milk coming together we can of course use less liquid to begin with making a milk that is "evaporated" from the beginning, where as with animal milk it comes out with all the liquid already in it and we can't control that. Make sense?

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Interesting recipe! But I don't understand this evaporated or condensed thing? How do you evaporate or condense the milk? I'm gonna make it as soon as my almonds are done soaking :)

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this sounds really great. how long do you think it will keep?????

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