How To Make Almond Milk (Video)
Whether you are a vegan, vegetarian, carnivore, or raw food enthusiast, almond milk has a place in all types of diets. It’s especially beneficial for anyone who has a dairy intolerance.
It’s a light, fresh, plant based alternative to cows milk and works great just about anywhere you would use milk. I especially love it in my smoothies/protein shakes, drizzled over fresh cooked oats, or for some banana ice-cream.
It’s also easily adaptable to different flavors, so yet another recipe that you can make your own.
Have you ever tried making homemade almond milk? If so , would love to hear any tips and techniques you use down in the comments below!
Home Made Almond Milk
Yield: Makes 4 cups
Prep Time: 10 minutes + 6-24 hours to soak almonds
- 1 cup almonds
- 4 cups filtered water
- 1 date
- 1 tsp vanilla extract
Place almonds in a large bowl or pyrex cup and cover with enough water to come an inch or two above the almonds. Allow to soak for 6-48 hours (I usually do them over night).
Rinse and drain almonds under cold water.
Place almonds into a high speed blender with 4 cups of filtered water, date, and vanilla. Blend on high for 1-2 minutes or until you have a nice, light, frothy, almond milk.
Line a fine mesh strainer with a double layer of cheese clothe and slowly pour almond milk through. Once all the milk has drained through the bottom, squeeze out the remaining solids* to get every last bit of milk.
Store in the fridge, in an airtight container for up to 5 days.
*Save the leftover almond 'meal'. You can lightly toast it the oven and then use it as a toasty, high fat and protein crunch on top of oatmeal, yogurt, or as a light snack. You can also experiment with baking with the meal, jut as your would almond flour.
Makes 4 cups.