Have you ever wanted to make something or for that matter do something and you just never seem to get around to it? You put it off and push it back and when you finally do it, it is so much easier than you thought that you wonder what took you so long? I have. I have wanted to make almond milk for years but just kept putting it off. After reading an article about the dangers of the food additive carrageenan I finally got off my duff and did it! Carrageenan is a thickener used in many dairy and non dairy items and seems to be somewhat controversial. And let’s face it…homemade is always better and healthier anyway! Making almond milk is a simple 4 step process… Complete printable recipe below.
1.Simply soak nuts overnight in a bowl or jar with filtered water. Cover the nuts with enough water that there is at least an inch or two of water above the nuts.
2. Strain and rinse in a screen colander.
3. Place rinsed nuts into blender with filtered water and blend.
4. Pour blended nuts into the nut milk bag (affiliate link) and squeeze milk into a bowl. Don’t waste that pulp! Click here and here for recipes using almond meal and see instructions in recipe for how to make almond meal. I use mine to make this Lemon Ricotta Cheesecake!
Almond milk is naturally slightly sweet but If you want to sweeten it up a little more add some honey or stevia drops, or put back in the blender with a few dates and blend till smooth. My favorite way to flavor almond milk is to add 3 drops liquid stevia drops and some vanilla paste! (affiliate links)
The Recipe: Homemade Almond Milk
Please note that because homemade nut milks have no thickening agents they will separate, so shake well before use. Also, if you won’t use four cups within a few days, make half a recipe. Homemade almond milk spoils quicker than store bought, usually about 5 days…that what happens when you don’t use preservatives!
You will need: a nut milk bag and a good quality blender. I use a Blendtec and love it. If you have always wanted a Blentec but it wasn’t in the budget, you may wish to consider Blendtec Total Blender Certified Refurbished.
- 2 cups raw almonds (soaked in water)
- 4 cups filtered water
- 1 pinch sea salt
- Vanilla paste (if making vanilla almond milk)
- stevia drops, honey or dates for sweetening (optional)
- Place almonds in a bowl or large jar, cover with filtered water (enough so that water is at least 2-3 inches above nuts) cover and soak over night.
- Drain water and rinse well in colander.
- Place soaked nuts in a blender add 4 cups filtered water. Blend till smooth.
- Pour through a milk nut bag in 3rds and squeeze almond milk into a bowl.
- Leave plain or add a pinch of sea salt and some vanilla paste to taste. Or sweeten with 3 stevia drops, honey or by blending with dates. (I use three drops liquid Stevia)
- * If you would like to make almond meal from left over pulp, place pulp on a cookie sheet covered with parchment paper and bake in oven at 170 degrees for about 2 hours (depends on where you live). When meal feels dry to touch remove from oven. Allow to cool, place in blender for a quick pulse to break up chunks.
I hope you enjoy homemade almond milk as much as I do. I use it as a milk substitute and as a base for smoothies.
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