Homemade Almond Milk

Why? It is delicious and super easy to make.  

When I first tried homemade almond milk, I was surprised that it tasted nothing like commercially-made almond milk. I have since learned that most commercially-made almond milks contain an average of 2% of almonds compared to 25-30% in homemade almond milk – I would have never guessed such a small number!

You can use the recipe below to make any other kind of nut milk – try cashews, macadamia nuts, hazelnuts or walnuts.

What to do with all the left-over pulp? Lots of it if you make it regularly!

*Make almond flour. Dehydrate until completely dry (approximately 4-6 hours in the lowest setting in your oven or using a dehydrator at around 130C/260F) and break up using a food processor. Store in air-tight container at room temperature.

* Make Gluten-Free Almond Pulp Brownies. This one is our favourite because it requires no processing of the pulp and who doesn’t like chocolate?

Homemade Almond Milk

Simple, delicious and pure

Author Elia

Ingredients

  • 1 cup/140 grams of raw almonds
  • 4 cups of water
  • 2-3 pitted dates or 2 Tbsp of maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch coarse salt

Instructions

  1. Place almonds in a bowl and cover with water. Let soak overnight or for at least 8 hours.

  2. Drain and rinse almonds and transfer to blender along with the rest of the ingredients. Blend on high speed for 1 minute.

  3. Place a nut milk bag over a jug or wide mouth jar and pour milk into the jug.

  4. Strain mixture through a nut milk bag, gently squeeze the bottom of the bag until into a bowl or wide mouth jar. Lift the nut milk bag and squeeze the bottom of the bag to release the rest of the milk.

  5. Store in refrigerator for 3-4 days. Shake before serving.

Recipe Notes

Note: If you don’t have a proper nut milk bag,  a sieve lined with cheesecloth or (clean) pantyhose will work too. 

 

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