I tried making almond milk a few years ago and have been hooked ever since! It’s seriously easy, cheaper than store-bought, tastes better, and doesn’t have any preservatives or stabilizers.
After years of chronic health problems, a holistic nutritional analysis determined that I had some food sensitivities; namely dairy. It took some time to adjust to a new diet, but the improvements in my day-to-day well-being were worth the trade offs. While it’s becoming easier and easier to find alternatives for food sensitivities and dietary preferences at restaurants and the grocery store, there’s something to be said about being able to enjoy something fresh from your own kitchen.
Homemade Almond Milk
Ingredients
- 1 cup raw, plain almonds
- 4 cups filtered water plus additional water for soaking
Instructions
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Place the almonds in a bowl and cover them with the additional water. Let them soak for 6-12 hours (beyond 12 hours they will start sprouting). Pro tip: do this before bed or before work.
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Discard soaking water and rinse almonds. Add the almonds and 4 cups of filtered water to a blender. Blend on high for 60 seconds or until the almonds are well-blended.
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Poor the blender ingredients through a nut milk bag (or cheesecloth or tea tea towel) over a mesh strainer into a bowl. Squeeze the bag to extract as much milk as you can.
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Pour the contents of the bowl into a storage container and store in the refrigerator for up to 5 days. The almond milk will naturally separate because there are no stabilizers, so shake it well before serving.
Recipe Notes
You can use the same ratio if you would like to make more or less almond milk. It's simply one part almonds to four parts filtered water. You can also add sweeteners or flavorings, and there are countless recipes online for that. I like it just plain as it's naturally so much sweeter than store-bought almond milk.
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Let us know what you think! Have you tried making any other kind of nut milks?
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