Almond Milk + Caramel Sauce
 
Prep time
Total time
 
Cuisine: Latin
Serves: 4 cups almond milk/ 1.5 cups caramel sauce
Ingredients
  • 1 cup raw unsalted almonds soaked overnight in water
  • 4 cups water
  • Caramel Sauce:
  • ¾ cup almond milk
  • ¾ cup coconut palm sugar
  • ⅓ cup maple syrup
  • 2 Tbsp kuzu
  • 2 Tbsp water
  • 2 Tbsp organic unsalted butter
  • 1 Tsp vanilla extract
Instructions
  1. Almond Milk:
  2. In a blender, blend all ingredients until smooth
  3. Pour milk mixture into nut milk bag or cheesecloth (I used cheesecloth)
  4. Place bowl or jar underneath to catch milk
  5. Squeeze the bag or cheesecloth as if you were milking a cow. The almond meal will stay in the bag/cheesecloth.
  6. You may have to do this a couple times (we did it three times).
  7. Caramel Sauce:
  8. In a small saucepan, place the almond milk, coconut palm sugar, and maple syrup, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a small bowl, mix the water and kuzu, then add the mixture into the saucepan. Whisk constantly for an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and add in the butter and vanilla extract. Serve warm or cool. Store in an airtight container. Refrigerate and reheat as needed.
  9. Adapted from The Kitchn and The Vegan Chef
Recipe by Eileen Z. Fuentes at http://www.eileenzfuentes.com/2012/11/liquid-gold-homemade-almond-milk-caramel-sauce/