I’ve heard making your own homemade almond milk was easy but it always sounded like a lot of work for very little return.
Really? How much almond milk could I get for my effort? Wellllll….after forgetting to add almond milk to my grocery delivery this past weekend and needing it for my afternoon protein shake…I decided it couldn’t hurt to try.
After a quick Google search for instructions, I blended a cup of raw almonds with four cups of water in my Ninja. I didn’t even strain out the pulp. I’m lazy and it was going into my blender when I made my shake anyway.
I was quickly won over by the ease of preparation. Today when I wanted to make almond milk, I planned ahead by soaking my almonds overnight. Soaking almonds for at least an hour, or overnight if you have time, is beneficial because it makes them softer to blend. Soaking also releases enzymes in the nut that makes them easier to digest and releases healthful nutrients.
Homemade Almond Milk
1 cup of raw almonds
4 cups of water
2-6 dates or ¼ cup honey (optional, depending on how sweet you like it)
Pinch of salt
Soak almonds in the water with a pinch of salt overnight. Drain, add almonds, four cups of water & dates/honey into a high speed blender. Blend on high for a full minute.
You can drink the almond milk as is. Or, if you’d prefer a thinner consistency without any almond grit, strain using cheesecloth to catch the pulp into a pitcher, chill before drinking. If you don’t strain the milk, give your pitcher a good shake or stir before pouring, since the liquid and pulp will have separated a bit.
Use your almond milk in soups, smoothies, cereal, oats, or on its own, ice cold with some Nutra cookies to dunk.
Don’t like almonds? You can try raw cashews or even sunflower seeds. For some almond milk variety, adjust the flavor using spices like cinnamon or nutmeg, a splash of pure vanilla extract, or a heaping tablespoon of cocoa powder for a rich chocolate milk.