This week I finally managed to make homemade, raw almond milk for the first time. Piece of cake! I guess I just needed a new job opportunity to light a fire under my butt (more on that later). I found all kinds of recipes online and even the one that came in the nut milk bag I bought at Whole Foods and they were all relatively the same. Some involved sweeteners (like honey, agave or pitted medjool dates), some didn’t. Most involved vanilla, so I used that.
So, why would you make homemade almond milk when you can buy its deliciousness at any grocery store these days in various forms? Let’s take a look at our go-to almond milk, Almond Breeze. And let’s look at the unsweetened one, which has even fewer ingredients than anything else. Here’s what we’re left with:
ALMONDMILK (FILTERED WATER, ALMONDS), CALCIUM CARBONATE, TAPIOCA STARCH, SEA SALT, POTASSIUM CITRATE, CARRAGEENAN, SUNFLOWER LECITHIN, NATURAL FLAVOR, VITAMIN A PALMITATE, VITAMIN D2 AND D-ALPHA-TOCOPHEROL (NATURAL VITAMIN E).
Not that all of those things are by any means terrible, but let’s take a look at what’s in my new, homemade almond milk:
ALMONDS, WATER, VANILLA EXTRACT
That kind of says it all, right?
Here’s what you’ll need:
1 c. of raw almonds (skins on)
3 c. filtered water (x 2)
1 Tbsp. vanilla extract (optional)
nut milk bag or several layers of cheesecloth
good, high-powered blender
1. First, take 1 cup of raw almonds and soak them overnight in 3 cups of filtered water.
2. Drain almonds well and place in a good high-powered blender with 3 cups of fresh filtered water and 1 Tbsp. vanilla extract.
3. Blend until the almonds are pulverized and the liquid becomes white, about 60 seconds.
4. Place your nut milk bag over a pitcher or container. Pour mixture into the bag, then gather the top of the bag or cheesecloth (this bag has a hand drawstring which helps) and slowly squeeze down the bag as the liquid goes into the container. It’s a very fine mesh bag, so take your time. It will take a minute or two.
And that’s it! I had done a triple batch, which gave me about 2 1/2 quarts, or roughly 10 cups. Not bad for 3 c. of raw almonds and some water! I was going to spread the almond meal leftover in the bag onto my dehydrator trays and save them to bake with, then I decided it might make a good binder for, say, a veggie burger, so I’ll get to that this weekend. Now I’m off to make some almond milk smoothies!