Homemade Almond Milk
I posted an Instagram story of me making almond milk last week and I had a few people ask me for the recipe so I thought I would share it on here. It is super simple to make, really you only need 2 ingredients, water & raw almonds however you can customise the milk by adding in different sweeteners and flavourings. I like making an unsweetened vanilla almond milk so that is the recipe I will share today, however you can add to the blender 2-3 dates or a tbsp of maple syrup for sweetness, cacao powder for chocolate almond milk, or even strawberries for strawberry milk. The possibilities are endless so use the recipe below for a guide and get creative when making your own!
I should also note that I discard the water I soak the almonds in because it contains phytic acid, which inhibits the body's ability to absorb nutrients. But if you're not worried about that you could skip that step and just blend the almonds with the soaking water just make sure you use to correct amount of water.
Use this almond milk in lieu of dairy milk when baking, in smoothies, alongside a chocolate chip cookie, or have it my favourite way... poured over a bowl of granola and frozen blueberries!
If you do try these out let me know, and if you take a photo tag me on instagram @bykindlykate #bykindlykate.
*For this recipe you will need a high powdered blender like a vita-mix.
This recipe makes 5 cups of almond milk.
Soak time: 8 hours or overnight
Prep time: 1 minutes
Blend time: 2 minutes
FOR THIS RECIPE YOU'LL NEED
- 1 cup of raw almonds
- 5 cups of filtered water
- 1 tsp vanilla powder or extract
- sweetener of choice *optional
- Soak the almonds for at least eight hours or overnight in a sealed jar with filtered water. Make sure the water fully covers all the almonds.
- Drain and rinse the soaked almonds in a strainer.
- Add the soaked almonds to a high powered blender with 5 cups of filtered water & blend for 1.5 minutes.
- Over a large bowl, pour the mixture into a nut milk bag, or cheesecloth. Squeeze the bag/cloth until all the liquid is extracted. Discard the pulp or save it for baking.
- Transfer the almond milk from the bowl back to the blender and add in vanilla & sweetener if using. Blend again for 30 seconds.
- Transfer to an airtight container and store in the fridge for 5-7 days.