Terrasoul SuperfoodsRaw Unpasteurized Organic Almonds (Mylk Grade), 2 Pounds

When coming across these after Amazon cancelled my subscription for another brand, I found a few negative reviews. I'm sure people had their reasons, but I have to say, these almonds are the best for making my almond milk. I've been making my own almond milk for years. I can't stand any of the commercially-available almond milk brands. Taste like sugary water to me. So I started making my own. I don't really save any money doing it - almonds are expensive, especially organic ones, an they've shot up in price since California's water crisis. But it's worth it to me. Let me describe these first by telling you what you WON'T get. You won't get almonds that you can put in a fancy nut bowl with your beautiful hazelnuts, pistachios, and brazil nuts. You won't get almonds that you'd serve to a guest for snacking. They're a bit unattractive - some look shriveled, and there are a lot of broken pieces in the bag. But rather than reviewing based on appearance, I decided to give them a try and review on results. These almonds are for processing. They are meant to be ground up for almond milk, almond meal/flour, etc. So just understand that this is what they're for.The taste of the almond milk from these almonds is nothing short of amazing. The milk has a luscious, rich, smooth flavor, and it actually tastes "almondy" - I can't really explain it any other way. The product literature on the back of the package states that these are Spanish almonds, grown for their higher oil content. They actually do taste different (and better) than the almonds I'm used to.So a recommendation for preparation: I always soak my almonds overnight when making almond milk and rinse them several times before processing. It seems like with these almonds, it's even more important than others I've used. They are a bit "dusty" in the package - another reason they're probably not the best for snacking or presentation. Just rinse them before using for almond milk like you would any other almond. To reiterate - don't buy these for making trail mix, snacking by themselves, or anywhere you want pristine-looking almonds. Buy another product if you want almonds for that purpose.Here's my recipe:Makes 1.5 to 2 litres. Your results may vary. If you are used to drinking grocery store almond milk, and you're ok with a more watered-down flavor, then you can use more water and stretch this recipe a bit and get about 2 litres total.Water (about 1 - 2 litres)10 oz almonds1/8 cup golden flax seeds1/8 cup hemp hearts1 TBSP chia seeds1/4 tsp sea salt (more or less to taste)1 packet of white stevia (more or less to taste, or use sweetener of your choice. Sugar will promote fermentation though)Equipment:A high speed blender (Vitamix is good here. Sorry, a cheap $20 blender won't work well. Buy a refurb variable-speed Viatmix, you won't be sorry)A very, very, fine mesh nylon filter bag (I got mine at a local homebrew store. It's a hop strainer bag for brewing beer. A "nut milk bag" might be too coarse for this)A 2qt or 1 gallon pitcherA kitchen thermometer if you intend to pasteurize the almond milk (I do this, it makes the almond milk last 1-2 weeks. If you will drink it up within a few days, you don't need to do this)Sanitizer, such as StarSan. You should sanitize the pitcher and the almond milk bag, as well as whatever you plan to store the almond milk in. I store it in 3 half-litre bottles....and a bit of timeThe flax, hemp, and chia seeds are for flavor and texture. They make the milk creamier, more like whole dairy milk. You can leave them out if you're more of an almond purist.Fill a pint canning jar to the 10 oz mark with dry almonds. Rinse them in the jar until the water runs clear. Then put a lid on the jar and leave on the counter if you'll make the almond milk within 8-10 hours, or put in the fridge if it'll be longer.When you're ready, add the 3 different seeds to the Vitamix. Make sure the blender is completely dry. Mill the seeds. Since these seeds contain a lot of oils, they'll probably clump in the bottom before they're finely ground. Not a big deal. Add about a litre of water to the blender carafe and blend on high until the clumps dissolve. At this point, add the salt and stevia. Rinse your almonds one last time, and add those to the blender as well. Don't add the rinse water. Blend on high. This is where you decide if you want to pasteurize the almond milk or not. I pasteurize the almond milk in the blender itself, using the friction energy as the milk is blending. I blend until the mixture reaches 160 degrees F. It usually takes about 5 minutes of blending on high to get to 160. Put the nylon filter bag into the pitcher after sanitizing both with sanitizer. Then pour the mixture into the filter bag. This is the most time-consuming step - it takes a long time for that mixture to pass through the filter bag. It's also very hot and can burn you, so be careful. You can use kitchen tongs to help squeeze the bag if the mixture is too hot to touch. You want to get most of the liquid out of the filter bag, leaving the pulp in the bag and the liquid in the pitcher. You don't need to get all of the liquid out just yet. You want to end up with anywhere from 1.5 to 2 litres of finished almond milk. When I make it, I make 1.5 and end up with a very rich flavorful almond milk. But you can use more water to stretch the recipe - it just won't be as rich. So add a bit more water to the filter bag and squeeze it through the bag, and repeat until you have the desired volume of almond milk. At this point, you can clean out the blender, transfer the almond milk back to it, and give it a final whirl if you like. I often forget to add the salt and stevia before I filter out the pulp, so this is an opportunity to add it and blend it in if you forgot. Enjoy. It's a bit laborious, but worth it!Almost forgot - save the pulp if you wish. I dehydrate mine and store the flat dehydrated chunks of pulp in a freezer bag. When I'm ready to use the almond flour for a recipe, I put a bunch of the chunks in the Vitamix and re-mill them into fine flour. Don't mill the flour until you're ready to use it. The remaining oils in the flour permeate a freezer bag and make the outside very sticky. If you don't wish to save it, COMPOST IT!!Cheers!

I caught these when Amazon was having a promotion, which was quite a lucky break. Not because of the promo, but because these are incredibly delicious and fresh!Like a lot of people, I believe raw almonds are a nutritional powerhouse. They also add much needed protein to my diet.They might be more expensive than the grocery store brand, but there's no comparison in terms of taste. They taste cleaner and fresher.Pasteurization can kill some of the good stuff due to the high heat. Because it also kills some of the bad stuff that can possibly be on food items, it remains as an industry standard in the United States.These nuts are truly raw, with all the benefits, because they are from Spain. Some of the best varieties come from Spain and Italy. As with any natural product, there will be some variation based on weather conditions. I'm always delighted to get an almond or two in the bag that might be on the bitter side. They are delicious in the same way that bitter chocolate is delicious. Please know that they aren't spoiled, it's just a variation.Best of all, unlike most almonds, these are sproutable, unlocking even more nutrients. It's easy to do, just keeping them moist. There are lots of online tutorials on sprouting nuts.

Unbelievable for making tasty almond milk. These are unpasteurized as all USA almonds must be by law, so they come from Spain and are a little smaller than our CA almonds being Valencia almonds., After soaking for about 12 hours in filtered water 1 cup swells (sprouts) to become 1 1/2 cups of almond goodness and are tehn easy to slip the almond shells off - important to remove any bitter taste. If they are hard to remove, just throw some more filtered water over them again for a while. Then squeeze them out in a bag (I use the Bigger Better Nut Milk Bag which is so much better than anything smaller and a good valiue, see my review of that here on Amazon. REALLY squeezew them to get all the delicious almond milk juice out of them. You'll find the almond milk to be creamier, smelling and tasting of almonds so much more than anything store bought (which , when you look at the ingredients are apparently very little almonds and a lot of additives. You can sweeten to your liking or not, add salt or not to enhance the flavor, etc. . Its up to YOU! ANd remaining in the bag - don't throw it out! - is the finest most delicious base for almond butter (SO expensive these days). Simply add to the ground almonds (after drying in a slow oven ) your small amount of honey and coconut or vegetable oil to make a good consistency and you'll have the finest almond butter ever! This is so special I save it for drinking straight or mixed with regular cow's milk, and use store bought "almond" milk for smoothies where I wont miss the flavor as much. It is expensive initially, but cup for cup 1 cup almonds yields over a quart of almond milk and almond butter to boot, it probably works out the same all told. Will buy again and again. GREAT stuff!