Homemade Almond Milk
The first time I made almond milk I thought it was going to be too labor intensive to keep up with. I imagined soaking the almonds, cleaning out a mesh bag, and funneling it into a jar was going to be a one and done type experiment and I’d settle back into the routine of buying milk from the grocery store. But once I made it, I realized how quick and simple it actually was. Don’t get me wrong- all those steps are involved- it’s just much simpler than I built it up to be.
A few benefits of making your own almond milk:
Less waste. Make just what you need!
Less packaging waste. Buy in bulk and there is zero waste!
Speaking of less waste-you can even make almond meal from the leftover almond pulp!
Simpler ingredients. No long list of mystery ingredients.
Tastes better and it’s customizable!
You also can have more control of how creamy you want it. For example- the longer you soak the almonds the more creamy it will get and the less water you add- the thicker it will be. (ie. homemade coffee creamer)
Will last 3-5 days in an airtight container stored in the fridge.
1 c. raw unsalted almonds (soaked in water over night)
4-5 c. of cold water (more or less depending on how thick you desire the milk to be)
1 pinch of sea salt
1 tbs of maple syrup or 1-2 dates (optional)
1 tsp vanilla (optional)
Place almonds in a mason jar and cover with cold water. Almonds should be covered with at least 2 inches of water. Place in fridge over night or about 8 hours.
Once almonds are soaked, drain and rinse under cold water.
Add all ingredients to a high speed blender. Blend on high for about 1-2 minutes.
Strain almond milk through a nut-milk bag into a measuring cup. Poor the strained almond milk into an airtight storage container and store in the fridge.