Almond Milk
Making almond milk is nowhere near as scary as it sounds. It does not involve “milking” individual almonds as Doug once asked me! Although you can now buy almond milk in almost any store it really does not compare to making it yourself in taste, texture, and quality. The store bought varieties tend to be thin and watery. They also have extra ingredients and preservatives that your body does not need. Have you ever noticed how far off their expiration date is? Kinda scary.
I like to keep my fresh almond milk unsweetened and unflavored so I can use it in a variety of recipes. If you plan to drink it on its own add a little stevia and vanilla before drinking for taste. Yum!
This same recipe can be used with any nut (cashew, macadamia etc) Just remember the 1 to 4, nut to water ratio. For an extra special treat use coconut water instead of plain water. Sooo good!
Basic Almond Milk
- 1 cup raw almonds (NOT roasted)
- 4 cups water
- Soak the almonds in water for 1-6 hours (try to at least soak for 1 hour).
- Blend almonds with water until smooth and thoroughly blended. I use my Vitamix for this. A regular blender will work fine, but you might want to soak the almonds long to soften them up.
- Using a nut milk bag, or double layered cheese-cloth strain liquid from the blender into a bowl. Keep squeezing until you have extracted all of the liquid from the blended almonds and only dry pulp remains behind.
- Store almond milk in an airtight container in the refrigerator for up to 3 days.
The almond pulp that remains after you make the almond milk can be eaten on it’s own as an almond butter substitute. Add a little cinnamon and stevia too it and it is delicious! However, my favorite use for almond pulp can be found here. I dare you to eat just one!
