And it’s so much better than store-bought.

By Grace Elkus
Almond Cow

When it comes to homemade versus store-bought almond milk, there’s no comparison. Not only does homemade almond milk have a cleaner, more pronounced almond flavor (and a creamier, more desirable texture, too), it’s also free from the many additives found in the cartons (cane sugar, sunflower lecithin, gellan gum, etc.). But despite our desire to have fresh almond milk in our fridge at all times, the drawn-out process makes it simply unrealistic.

Enter: the Almond Cow, a blender designed specifically for almonds and other hard tree nuts. Typically, almond milk is made by covering raw almonds with water, soaking overnight, draining and rinsing the almonds, discarding the water, transferring the almonds to a blender, blending until smooth, straining the mixture through a cheesecloth-lined fine mesh sieve, and transferring to a bottle. We’re exhausted just thinking about it.

To be fair, the Almond Cow still requires the almonds to be soaked for four hours, or overnight. But from there, it transforms the soaked nuts into almond milk in just 30 seconds. It filters out the almond pulp, or “flour,” into a separate compartment, which can be washed in the sink. (Almond pulp can be dried, and used in baked goods—mix with tahini, maple syrup, and a pinch of salt for a delicious gluten-free cookie). In terms of quantity, ½ cup almonds will produce about 1.3 liters of milk (about 5 ½ cups).

The product has proved to resonate with consumers, who have pledged more than $100,000 of the $10,000 Kickstarter goal. Those who contribute $120 or more can guarantee themselves an Almond Cow (which will be delivered in April). And if you end up with more almond milk than you know what to do with, try adding it to these delicious soups, desserts, and more

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