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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}
I’ve always been a DIY kinda girl and it shows in my love for real food. If I can find a way to make a kitchen staple on my own, I’ll do it! I almost never buy spice blends, salsas, fruit butters, or nut butters. And I never buy almond milk. In my opinion, the taste and quality of homemade can’t be beaten!
Making your own almond milk may sound intimidating, but I’m about to show you that there is no reason for concern.
You may be asking “Why make almond milk when I can buy it? Why go through the trouble?”
I’ve said it a thousand times, but I’ll say it again – when you make it yourself, you control the quality of the ingredients. You can choose to use organic nuts, filtered water, Celtic sea salt, and real food sweeteners and flavorings if you choose to add them. Homemade almond milk does not contain thickeners or synthetic flavors. It’s real food made by you!
I use homemade almond milk for so many of my favorite foods. It’s the perfect non-dairy topping for a morning bowl of gluten-free granola – my favorites include Apple Pie Granola, Banana Granola, Pumpkin and Spice Granola, and Strawberry Granola. It makes for deliciously creamy popsicles. Unlike coconut milk, it stirs into iced coffee (I love it in Jessica’s herbal coffees) or iced tea without clumping.
Before we get started, you will need a few pieces of equipment: a blender (no worries if you do not have a fancy high power blender), a nut milk bag or cheesecloth, and glass jars to store your almond milk.
I should also note that you get an extra bonus when you make your own almond milk. You get almond meal too! You will have some almond pulp leftover after squeezing out the liquid. Simply spread it onto your dehydrator trays (lined with parchment if you only have screens) and dehydrate at 105 degrees for 6-8 hours or until completely dried. Whiz it up in your food processor and you have almond meal, perfect for breading chicken or adding to smoothies.
How to Make Almond Milk
Making your own non-dairy milk at home is so easy, more cost-effective, and more nutritious because you are in control of the ingredients.
Ingredients
- 4 cups of raw almonds
- 1 Tablespoon of ]sea salt
- Filtered water
- Optional for sweetening or flavoring the almond milk: one vanilla bean cut into 2 pieces and/or 2 pitted dates
Instructions
- Place the 4 cups of almonds and 1 Tablespoon of sea salt in a large glass bowl and add enough filtered water to cover the nuts by an inch. Stir to mix in the salt.
- Cover and let the nuts soak for 12 hours.
- Drain the nuts in a colander and rinse with cold water until the water runs clear.
- Add 2 cups of the nuts and 3 1/2 cups of filtered water to your blender. If you would like to flavor or sweeten the almond milk, add one half of the vanilla bean, one date, or both the vanilla and date to the blender.
- Blend on high for 1 minutes in a high speed blender or two minutes in a regular blender.
- If using a nut milk bag, place it in a large bowl and pour the mixture from the blender into the bag. If using cheesecloth, layer 4-5 sheets in a mesh strainer and place it over the bowl before pouring in the blender mixture.
- Gather up the bag or cheesecloth and squeeze as much liquid out as you can. You will get about 4 cups.
- Pour into a quart size glass jar and store in the refrigerator.
- Repeat with the remaining 2 cups of soaked almonds.
- Enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Have you ever made your own nut milks at home? I’d love to hear your favorite flavor/combination! Leave a comment below!
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