DIY Almond Milk
I’ve purchased almond milk (as well as other non-dairy milks) for a while just for the convenience. Who has time to make their own milks? Well, it seems that making your own non-dairy milk isn’t as hard as one would think. You just need a few ingredients, a blender and a cheese cloth (or a nut milk bag)… yes you read that right. Check out this simple recipe and it may make you want to make your own.
Total Time: 10 minutes (more for soaking)
Makes about 5 cups
Ingredients:
1 cup raw almonds soaked in cool water for 4 - 6 hours (I soaked them overnight)
5 cups filtered water (less for thicker milk, more for thinner milk)
1 Tsp pure vanilla extract or 1 vanilla bean, scraped (omit for plain)
Pinch of sea salt (optional)
2 Dates, pitted or other sweetener of choice (I chose to omit because the almonds were already sweet from soaking)
Nut milk bag or cheese cloth (I used a nut milk bag)
Directions:
Soak almonds for 4- 6 hours (I soaked my almonds overnight)
2. Add the soaked almonds, water, dates (if used), vanilla, and salt to a blender. Blend until creamy and smooth. Keep blending for at least 1 - 2 minutes to get the most out of the almonds
3. Strain using a nut milk bag, cheesecloth, or thin dish towel. Place either of those strainers into a bowl then pour mixture over top. Carefully grab the corners and lift up. Then squeeze until all of the liquid is extracted. Compost the pulp or save for adding to baked goods.
4. Transfer the almond milk to a jar or covered bottle.
Tip: DO NOT transfer to container like the above, it makes a mess.
Refrigerate. The almond milk will keep for 4-5 days. Shake well before using as it tends to separate.
Note: Flavors can be also be infused. For strawberry, add 5-6 hulled strawberries when blending. For chocolate, add 1-2 Tbsp cacao or unsweetened cocoa powder.
*This recipe was made with slight variations from the The Minimalist Baker website*