I don’t make my own almond milk that often, but every time I do, I’m shocked at how unbelievably easy it is. It just sounds like it would be tedious. Most of you are probably thinking, why bother making almond milk from scratch when you can just drive to the store and pick up a carton of Almond Breeze? Well, because fresh is best! And just like homegrown tomatoes or backyard eggs, you don’t know the difference until you taste it.
Did I mention how easy it is? Once you’ve soaked the almonds, it takes maybe 5 minutes to make. And it’s even easier if you have a nut milk bag (I don’t blame you if you chuckle at that, I still have a hard time keeping a straight face). For those of you who don’t have nut milk bags (myself included), a cheesecloth and fine sieve will do. I think some people even use knee high panty hose for filtering… weirdos.
JK, that’s actually a brilliant idea. I tip my hat to you creative, penny pinching weirdos.
With the leftover almond pulp, you can make these lovely rosemary raisin almond crackers, or maybe cookies, or you can dehydrate it and you’ve got almond flour! And suddenly those plain old almond have been transformed into not one, but two delicious treats.
Homemade Vanilla Almond Milk
Makes about a quart of milk
1 cup raw almonds
3-4 cups filtered water, plus more for soaking
1 tsp vanilla extract
pinch of sea salt
a) add ¼ tsp cinnamon or cardamom
b) sub the vanilla extract for a whole vanilla bean (blend it with the almond and water at the start)
c) add a tablespoon of honey or maple syrup
- Soak almonds in a bowl of water, covered with a thin towel. If possible, soak the almonds overnight or for about 8 hours, but if you’re in a rush, soaking them for an hour or two will do.
- Drain and rinse the almonds, and place them in a blender or food processor along with 3-4 cups water. Blend on high speed for about a minute, until it looks creamy and frothy.
- Place a strainer lined with cheese cloth (or a nut milk bag) over a large bowl, and slowly pour the almond milk mixture from the blender into the cloth/nut milk bag. The milk will filter through into the bowl.
- To help it along, use a spoon to stir the almond pulp around and press it down into the strainer. Once most of the milk has filtered down, gather the cloth up and squeeze it to get the last of the milk out of the pulp. Same goes if you’re using a nut milk bag. Set aside the almond pulp.
- Rinse your blender, then pour the milk back in, add the vanilla and pinch of salt, and blend just to combine. If adding sweetener, add it now.
- Store your delicious almond milk in a glass jar in the fridge, and drink within 4-6 days. If you’re like me, it’ll be gone within two days