Homemade Almond Milk
Drink - non-alcoholic
Ingredients
4 cups raw almonds (soaked overnight)
5-8 cups of filtered water (feel free to use more or less depending on how thick you like your milk)
Description
Makes completely raw and live, and preservative-free nut milk made in your own blender.
You may not have time to make your own almond milk every single week, but once you get into the habit of remembering to throw almonds into a bowl of water overnight, you might just end up making it more often then you think.
These nut milks can be enjoyed on their own, or used as a base in smoothies such as the Rainforest Acai Smoothie, Happy Cow Dairy-Free Hot Chocolate or Delish Squash Bisque.
Almond milk can be found at your local health store or nowadays, even at most regular grocery stores. But there is nothing quite as delicious as freshly made, completely raw and live, and preservative-free nut milk made in your own blender.
It’s kind of magical the first time you see the process of milk being made from nuts. Milk from nuts… wild, right!
I mention a nut milk bag (yeah I know, not exactly an every day household kitchen item) in the video, but if you can’t find it don’t worry, just use a cheese cloth.
Directions
Rinse the soaked almonds very well in a strainer. This helps remove the inhibitor enzymes on the outside of the nuts, and helps make them more easily digestible and less acidic.
Place the soaked almonds and the filtered water in a blender and blend on high until smooth.
Taking a nut milk bag, pour the mixture through the cloth into a separate container.
Squeeze all the liquid out of the bag with your hands, so you get all the milk out and discard all the nut pulp and nut fiber.
Store the milk in a container with a lid in the fridge.
Notes
Keeps up to 3 days in the refrigerator.
Slik brand almond milk is supposed to also be ok.
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How to Use Leftover (any) Nut Pulp
Making nut milk at home leaves you with a unique (and useful and tasty) byproduct: the nut’s strained pulp. Whatever you do, don’t throw this away! You can freeze it — either in a zip-top bag or in ice trays — and pop it out to toss into smoothies. You can fold the nut pulp into quick-bread batters or pancakes, or add it to warm oatmeal. My favorite use? Folding the nut pulp into granola before baking — it makes the clumpiest, crunchiest granola ever!