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How to Make Almond Milk

Homemade almond milk.

It sounds so fancy. So bougie. And so complicated.

But guess what: It’s not.

Only a couple ingredients.

Less the five minutes of active work.Sounds pretty fabulous to me.

But still – Why make almond milk if you can just buy it from the store?
1. No artificial stabilizers.
2. Smaller batches for less waste.
3. More bang for your buck – get almond meal too.
4. Less expensive in the long run.
5. Sustainable option – no cartons get trashed.

Those are pretty solid reasons if ya ask me.

So let’s get to it.

The process starts with soaking raw almonds for at least 8 hours.

I typically do this overnight on Friday to make a fresh batch on Saturday mornings.

Use a jar at least double the volume of the almonds – they will swell as they absorb some water.

When the soak-time is up, drain and rinse the almonds.

Add them to your blender with fresh water, a pinch of salt, and maybe a splash of vanilla.

How much water?

About 4 to 5 cups per 1 cup of pre-soaked almonds.

You can always adjust this ratio for your batch size.

Example: If I soaked 1/2 cup of almonds, I would add 2 – 2 1/2 cups of water.

To make the milk, blend on high for 2 minutes, then strain through a nut milk bag.

A nut milk bag? Yep. I’s finer and more durable than a cheesecloth. I love mine from Ellie’s Best!

Squeeze all of the liquid out until you are left with this nut pulp.

But don’t throw it away.

Use it to make almond flour!

Spread onto a cookie sheet and dehydrate in a 200 degrees oven for about an hour. Then pulse in a blender to break up the chunks.

Now you have almond meal to use in recipes.

Happy nut milking!

Homemade Almond Milk

Cost-effective, delicious, and easier than you think!

Ingredients

  • 1 cup almonds
  • 4-5 cups water
  • 1/8 tsp sea salt
  • 1/4 tsp vanilla *optional

Instructions

  • Soak the almonds for 8 hours / overnight.
  • Drain and rinse the almonds.
  • Add to a blender with the fresh water, salt, and vanilla.
  • Blend on high for 2 minutes.
  • Pour through a nut milk bag over a large bowl. Squeeze all of the moisture out of the almond pulp.
  • Transfer the almond milk to a glass jar and store in the fridge for up to 5 days.

Notes

Save the pulp to make almond flour!
Spread out on a cookie sheet and bake at 200 degrees for about an hour. Then pulse in a food processor to break up the dried clumps.

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