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
- 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
Place almonds in a bowl and cover with water. Let soak overnight or for at least 8 hours.
Drain and rinse almonds and transfer to blender along with the rest of the ingredients. Blend on high speed for 1 minute.
Place a nut milk bag over a jug or wide mouth jar and pour milk into the jug.
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.
Store in refrigerator for 3-4 days. Shake before serving.
Note: If you don’t have a proper nut milk bag, a sieve lined with cheesecloth or (clean) pantyhose will work too.