How to make your own Almond Milk
I’ve recently made a switch from dairy to dairy free alternatives such almond and coconut milk and up until recently have bought the shop bought variety. I’ve seen lots of people online making their own almond milk but until now had not tried to make it myself. This week I finally got around to it and I’m now wondering why I took so long to do it. Shop bought almond milk isn’t a patch on this home-made variety and doesn’t contain added ingredients. This homemade almond milk is creamy, delicious and simple to make. I will definitely be making it again soon. Here is a step by step guide to making your own tasty, nutty, vanilla almond milk in minutes.
1. Soak almonds overnight in water
2. One cup of almonds with 3-4 cups of water
3. Pour blended liquid into cheese cloth/nut bag
4. Squeeze out all the milk
5. Creamy Almond Milk
6. Pour into glass containers and store in fridge for up to 4 days
- 1 cup of raw almonds
- 4 cups of pure filtered water
- 1 date
- Vanilla bean or 1 tsp of vanilla extract (optional)
- Rinse almonds and then soak overnight in water for 8-12 hours.
- Drain almonds from water in a colander and rinse well until the water runs clear.
- Put almonds in a blender and cover with the 4 cups of water.
- Add the vanilla and date and blend on high-speed until blended.
- Using a nut bag or cheese cloth (I used cheese cloth and it worked fine but I think a nut bag will work better) hold over a bowl (and sieve if using cheese cloth).
- Pour blended liquid into bag and squeeze the milk out of the bag.
- Transfer the strained milk into a bottle and store in the fridge for unto 4 days.
- The remaining pulp can be used for many things like oatmeal, smoothies, homemade granola and baked goodies. It can also be frozen and used at a later date.
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