So you may be thinking “Why would I make almond milk at home? I can buy it at the store. Seems like a waste of time.” I thought that for years. But I still rarely bought almond milk because I could never find a clean brand. Every one had additives, sweeteners, or preservatives of some sort. A few months ago, I decided to give it a try. Guess what? It’s super easy, tastes amazing, can be flavored to your liking, no junky stuff, AND since you soak the almonds for 12 hours before making the milk, you get all the benefits of soaked nuts (see my Crispy Nuts post).
You will need a few kitchen gadgets and gizmos for this project, but I had all of them on hand and only had to purchase cheesecloth. I have since purchased a nut milk bag and I love it! Get one, you will not regret it. (I know, it seems like a lot of money, but it will pay for itself in 4-5 batches of almond milk.)
Homemade Almond Milk
You will need:
- A blender (Of course, I would love a Vitamix, but alas I do not have one. My 13 year old blender does the job just fine.)
- A fine mesh strainer
- Cheesecloth (layered 3-4 times and large enough to fit over the mesh strainer) or a nut milk bag
- 4 cups of raw almonds
- 1 Tablespoon sea salt
- Filtered water
What to do:
Twelve hours before you wish to make the almond milk, place the almonds in a large glass bowl, add the sea salt, and cover with filtered water. Make sure to add enough water to cover the nuts by about an inch. I place a large plate over the bowl to keep dust and whatnot from finding it’s way in there and set it aside on the countertop.
When it’s time to make the milk, drain the almonds and rinse them in cold water for a few seconds. Place the layered cheesecloth and mesh strainer over a bowl or place your nut milk bag over the bowl.
Put 2 cups of soaked nuts into your blender and add 3 cups of filtered water. Put the top on and blend away for 2 minutes. Slowly pour the contents of the blender jar into the cheesecloth lined strainer or the nut milk bag. Carefully gather up the sides and gently squeeze the contents (twisting from the top down). Alex refers to this part of the process as “milking the almonds”. Don’t squeeze too much or you will end up with a lot of almond meal in your milk. Reserve the nut pieces to make almond meal (see below).
Repeat with the remaining 2 cups of almonds. You will end up with 7-8 cups of almond milk. I like to store mine in quart size Mason jars. You will notice some separation within a few hours of refrigerating the milk. With the Mason jars, you can just shake it up and you are good to go.
I don’t flavor my almond milk, but feel free to add anything you like! Some suggestions: vanilla, cinnamon, honey, cocoa powder. Just pour the milk and desired flavoring back into the blender and whir it up!
So, not being one to waste anything, I encourage you to make some almond meal with the leftover nut pieces you reserved. Pull out your dehydrator (if you have one) or set your oven on the lowest temperature. Line the dehydrator trays (or a baking sheet) with parchment and spread the almond bits out in an even layer. 3-4 hours later you will have almond meal. It will be a little chunky, so go ahead and pulse it up in a food processor if you want. Store in the fridge. It’s great added to smoothies for a little extra protein and some crunchy goodness.
This recipe was shared on Food Renegade’s Fight Back Friday.