Homemade almond milk milk pretty much needs two ingredients. You can add others if you want to, like a natural sweetener, salt, vanilla, and so on, but all you really need is the base ingredient and water. Cheap and easy. Making it at home is great in a bunch of other ways, too.
There’s less waste due to not having packaging, no preservatives are needed, and you’re not supporting a corporation that’s essentially ripping you off. Making it takes a bit more time than buying but less plastic is always a good thing.
You will be left with some nut pulp after making this, and there are a couple options for that. You could just compost it, but it can be added to plenty of recipes. Try these chocolate snowball cookies, raw strawberry cake, or healthy raw marzipan – all use leftover nut pulp. I often toss it into almond granola too. If you have a dehydrator, you can also dry it out and use it as almond meal. Lots of options.
The first step is to soak the almonds, preferably overnight, or while you’re at work for the day. After soaking, you can remove the skins by popping the almonds out with your thumb and forefinger. The skins should come off really easily. If you don’t feel like removing the skins, just don’t – it doesn’t make much of a difference in the final product.
Filtered water is ideal for this so you avoid any weird extra tastes in your milk.
You can either use cheesecloth to strain the milk mixture, or, if you think you’ll be making a lot of milk at home, pick up a nut milk bag. I used cheesecloth for a long time and it works just as well, but you can wash and reuse a nut milk bag a lot more easily than cheesecloth. They cost about ten bucks, so it’s probably worth it if you want to be a nut milker.
Many websites suggest that you need an expensive high powered blender, like a Vitamix, for making nut and seed milks, but you definitely do not. I have a ninja blender, which is pretty affordable if you get it on sale, and it works perfectly.
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- 1 cup almonds soaked for 8-12 hours
- 3.5 cups filtered water
- Blend everything together for a couple of minutes, or until it looks creamy and you can see that the nuts are teeny tiny little pieces. Strain through cheesecloth or a nut milk bag that’s set in a fine sieve over a bowl, and squeeze out any remaining liquid with your hands.
- Store in a container or jars in the fridge for up to a week.