If you haven’t tried making your own almond milk (or any nut milk for that matter) you should definitely try it out! I had never given much thought to the difference between shop bought almond milk and homemade almond milk. Having made it myself I can definitely say that it is amazing and far outweighs anything that you’ll find on a shelf (which often contain fillers) It’s creamy and delicious and so very versatile in replacement of dairy milk. Making your own nut milk is a great way of knowing the exact ingredients you are consuming . It’s also incredibly good for you! This is how I make mine:
2 cups of organic almonds (I usually buy the blanched almonds but you can easily use the ones with the skins on)
5-6 cups of filtered water (depending on how creamy you would like the milk)
pinch of sea salt
Optional add-ins: ½ tsp vanilla extract, ½ tsp cinnamon
You will need: Nut-milk bag, cheesecloth, or muslin cloth
- Place almonds in a bowl of water to soak overnight. This not only softens the almonds to allow them to blend better but also breaks down the enzymes on the outer skin of nuts for easier digestion.
- When you’re ready to use, drain and rinse your almonds, then add to a blender with the 6 cups of filtered water and blend until smooth (Note: Depending on the size of your blender, you may want to do this in batches)
- Place your milk bag (or if using muslin cloth, line a fine mesh strainer with it) over a large bowl and slowly pour the milk through it.
- Use a spatula to lightly press down the liquid through the cloth and strainer in batches until you’re left with just the pulp in the cloth. Squeeze through the rest of the liquid and set aside the almond pulp.
- Return the milk to the blender adding in sea salt, vanilla extract, and/or cinnamon and blend again. When finished, add to a sealed jug and keep stored in the fridge to enjoy all week long.
Makes approx. 1 1/2 litres of almond milk
Use this in place of dairy milk in smoothies, porridge, breakfast, and baking recipes, or just on its own.