How to Make Almond Milk
Homemade almond milk is fresh and crisp in flavour and subtly sweet. All you need is almonds and water to whip this recipe up!
Homemade almond milk brings back so many memories for me. Memories of when I first invested in my Vitamix blender and also years ago when I worked at a raw food restaurant. We made fresh almond milk on the daily!
Almond milk is a staple for me, though I'll admit I've relied on many a store-bought cartons. Which there isn't anything wrong with - convenience is a beautiful thing - but they do unfortunately contain emulsifiers, thickeners, and other additives that are otherwise best avoided when possible.
Benefits of Homemade Almond Milk
made with only two ingredients: almonds and water!
rich in minerals such as heart-healthy magnesium
great source of monounsaturated fats
free of added thickeners and emulsifiers (such as carageenan) that research suggests can irritate the digestive lining.
leftover pulp can be used in variety of recipes
has a much fresher taste than store-bought
How to Make Almond Milk
All you need for making homemade almond milk are raw almonds (unsalted and preferably organic) and water. In terms of equipment, you'll need a blender, a large bowl, and a nut milk bag or cheesecloth. I also have a large parfait jar that's the perfect size for this recipe.
Soak almonds overnight or for a minimum of 4 hours
Rinse and drain almonds, and add to blender with water
Blend on high until mostly smooth
Cover bowl with nut milk bag and pour contents through the mesh. Tie bag tightly and begin squeezing out milk into bowl until your nut milk bag is fully wrung out.
Transfer milk to large jar and refrigerate. Store pulp in freezer for future use or compost.
Homemade Almond Milk
Fresh and simple almond milk made from almonds and water.
Yields: 6 cups
Ingredients
1 cup almonds (soaked)
5 cups water
Optional
1 tsp vanilla extract
1-2 tbsp maple syrup or honey
Instructions
Soak almonds overnight (about 8 hours) or for a minimum of 4 hours
Rinse and drain almonds, and add to blender with water. Blend on high until mostly smooth.
Cover bowl with nut milk bag and pour contents through the mesh. Tie bag tightly and begin squeezing out milk into bowl until your nut milk bag is fully wrung out.
Transfer milk to large jar and refrigerate. Store pulp in freezer for future use.
Notes
Almond milk will keep for about 3 days in the refrigerator.
Have you made almond milk before? Tag me on Instagram @meghanlivingstone with your creations!