I’m not the first, and I’m sure I’m not the last to tell you how easy it is to make Homemade Almond Milk. But what I will tell you is that it is SO GOOD, quick, and VERY cost effective. The finished milk is SO creamy, clean, and actually tastes like almonds! WHO KNEW?The store-bought stuff tastes nothing like almonds. How have I been living in the dark for so long?!
I’ve been buying almond milk for the past five years – we drink it in our coffee, blend it up with our smoothies, and I love to bake with it. I had always heard of people making their own nut milks, but there was talk of a ‘nut milk bag’ and it just sounded a little too complicated. Well guess what? Turns out, it is SO simple to do, and yet another product that I can make myself and have control over exactly what goes into my body [no preservatives, or artificial garbage].
Ok, let’s cut to the chase. You start by pouring a cup of raw almonds (unsalted, NOT roasted) in a small bowl, and cover with 2 cups of filtered water. Then I let them soak overnight until they soft and a little plump. The next morning, I drain the almonds, and rinse them. Then I pour them into a blender, along with 4 cups of filtered water and a pinch of salt. I blend on high for about 3 minutes, the pour it into a nut milk bag over a bowl, cheesecloth over a bowl, or into a large but very fine sieve/strainer. The idea is to strain the hell out of it but squeezing the nut milk bag. If you’re using a fine sieve, I found that stirring the almond pulp gently with a spoon helped. Pour the milk into a large pitcher, and refrigerate for up to 3-4 days.
FLAVOR VARIATIONS: For a sweetened up Vanilla Almond Milk, toss 2 large Medjool dates and 1/2 tsp of vanilla bean paste into the blender, blend on high, then strain.
Now we reach the portion that is most fascinating: the issue of leftover almond pulp. PLEASE don’t even think of throwing it away. I spread the leftover almond pulp on a cookie sheet, and bake (YES bake) it in a 250 degree F oven for about 1 hour to dry it out completely. You know what you have there? You have homemade almond meal that you can use in baking, thrown into oatmeal or granola, or even to coat chick breast as a crunchy, nutty crust! This is an all around win for me, and I hope you all feel the same.
You have to try this, and let me know what you think. Tag me in your pics so I can see what you’re making! #lionsbread @leanne.shor
How to Make Homemade Almond Milk
Super creamy, homemade almond milk - super simple, actually tastes like almonds, and will save you some cash
Ingredients
- 1 cup raw almonds unsalted, not roasted
- 4 cup filtered water
- 1 pinch kosher salt
Instructions
pouring a cup of raw almonds (unsalted, NOT roasted) in a small bowl, and cover with 2 cups of filtered water. Let them soak overnight until they soft and a little plump. The next morning, drain the almonds, and rinse them. Pour the almonds into a blender, along with 4 cups of filtered water and a pinch of salt.
Blend on high for about 3 minutes, then pour mixture into a nut milk bag over a bowl, cheesecloth over a bowl, or into a large but very fine sieve/strainer. Squeeze the nut milk bag very well to get all of the milk out. If you're using a fine sieve, stirring the almond pulp gently with a spoon helps to strain the milk. Pour the milk into a large pitcher, and refrigerate for up to 3-4 days.
Recipe Notes
FLAVOR VARIATIONS: For a sweetened up Vanilla Almond Milk, toss 2 large Medjool dates and 1/2 tsp of vanilla bean paste into the blender, blend on high, then strain and refrigerate.