Almond milk is a popular dairy-free, vegan-friendly nut milk, and I'm excited to show you how simple it is to create your own.
Today we're going back to basics with homemade almond milk. Almond milk is a popular dairy-free, vegan-friendly nut milk, and I'm excited to show you how simple it is to create your own.
When it comes to nut milk, I prefer my own cashew milk recipe. Although I understand that some people are allergic to cashews, and cashews might be more expensive and difficult to get depending on where you reside in the world.
Almonds, on the other hand, are widely available and inexpensive, and this almond milk recipe is as simple to prepare. There is simply one little difference: you must strain it.
ALMOND MILK INGREDIENTS
Raw almonds and water are the only two components in homemade almond milk! But you may adjust the recipe to your preference by adding a splash of vanilla extract or a sweetener such as maple syrup, honey, or pitted dates.
WHICH ALMONDS ARE BEST TO USE?
Organic, raw almonds are ideal for making homemade almond milk. You don't want roasted or salted almonds since the oil and salt will wind up in your milk, changing the taste. If you like, you may always add a pinch of sea salt to your milk.
HOW TO MAKE ALMOND MILK
You'll enjoy how simple this dish is! And there are only three steps to produce almond milk at home: soak, mix, and strain. Here is how you do it:
- Soak the raw almonds in a glass basin filled halfway with water. Keep in mind that the almonds will absorb some water while soaking. Let them soak overnight, then drain and rinse.
- Mix the almonds with 4 cups of fresh, cold water in a high-powered blender, such as my preferred Vitamix. You may add a splash of vanilla flavor, a bit of salt, and a sweetener of your choice, such as maple syrup, honey, or 1-2 soaked dates if desired. You may also leave it unsweetened. Blend on high for 2 minutes, or until the mixture is creamy and smooth.
- Drain the almonds into a dish using a nut-milk bag or cheesecloth. The almond milk should then be stored in an airtight container in the refrigerator.
HOW TO STORE ALMOND MILK
Homemade almond milk may be stored in the refrigerator for up to three days, although it tastes best fresh. As a result, I don't advocate preparing a huge quantity or more than you'll need in a couple of days. And because it's so simple to produce when required, there's really no reason to create more!
CAN YOU DO ANYTHING WITH THE LEFTOVER ALMOND PULP?
Yes! Put the remaining almond pulp (also known as almond meal) on a baking sheet and bake for 2 to 3 hours, or until dry. It may then be used as a topping for yoghurt, chia pudding, homemade granola, and other baking dishes.
HOW TO MAKE ALMOND MILK
- 1 cup raw almonds, soaked overnight
- 4 cups cold filtered water, plus more for soaking
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup, honey, or 1 to 2 soaked and pitted dates
- pinch of sea salt
- After the almonds have soaked overnight, drain and rinse them. Then, place the almonds in your high-powered blender along with the water and any optional add-ins.
- Blend the ingredients on high for 2 minutes, or until creamy.
- Strain the almond milk through a nut-milk bag or a few layers of cheesecloth into a bowl or large measuring cup.
- Pour the almond milk into an airtight storage container and place in the fridge for up to 3 days.
- These are my favorite glass jars for storing homemade nut milks and this is my favorite nut-milk bag. I also recommend this brand of raw, organic almonds.
- When I’m straining the almond milk, I prefer to strain it into a large measuring bowl as it’s easier to pour into a storage container without spilling.