...If you start with only, say, 1/2 cup of water, in your blending, or even dry, and add only enough water as you blend to create a 'flow', you'll be able to get more of the almonds to liquify.
Too much water, at first, and the nuts just swim around like fish.
In my Silver Hills cookbook (which I can't get to right now), there are the proportions for cooking almond milk to a white sauce, with no flour thickener or butter.
Experiment with various amounts of water. It takes a similar length of cooking time, medium temperature, as regular white sauce, and can be thinned with a little more water, if desired.
Blend in any pitted dates you wish to use, when making the milk.
Unsweetened, onion powder makes a nice addition to a cream sauce, or parsley, or curry powder, or any favorite.
Five minutes in boiling water, then cool in water, the skins of almonds should slip off easily.
Blending almonds to milk with the skins on gives a texture something like stirring a spoonful of whole wheat flour into cow's milk.
You can use butter, or an egg (in the manner of making a custard sauce), as you wish. Experiment.
Whip almond cream with a Bamix, or similar appliance, in a tall, narrow container.
Add To Favorites!