Guys, making homemade almond milk is the easiest thing on planet earth. I’m not kidding. The hardest part is taking your blender out and getting your hands on a nut/cheese cloth. After you do that… it’s smooth sailing.
Why make your own? A lot of nut milks contain things that aren’t nuts and don’t need to be there. I learned all about this from Nutty Life, aka the most amazing cashew milk on the market. (Try the nuts over chocolate flavor.) Also it’s not a waste of almonds because the almond pulp left over can be used in breads, crackers, granola, smoothies, oatmeal, and more.
The recipe below is for plain, unsweetened almond milk. If you want to mix things up, here are some flavoring ideas. Add these ingredients after you blend and strain your almond milk — unless you are using dates as a sweetener, add those when you blend the almonds and blend well:
- Maple almond milk: Add 2 Tbsp of pure, organic maple syrup and 1 tsp of ground cinnamon.
- Vanilla almond milk: Add 2 Tbsp raw, organic honey and 1 tsp pure vanilla extract.
- Sweetened, cinnamon almond milk: Add 4-6 dates, 1 tsp of vanilla extract and 1 tsp of ground cinnamon.
Plain, Unsweetened Almond Milk
Makes 4 cups
- 1 cup almonds (unsalted, raw or roasted)
- 4 cups water
- Soak the almonds in water for 2-4 hours.
- Add almonds and 4 cups of water to your blender and blend. You’ll notice your water starts to look milky white.
- Using a cloth, strain your almond pulp out. Squeeze the pulp dry to get all of the nutrients into your milk. Set aside the pulp to use later.
- Transfer the milk to an airtight container (e.g. a big mason jar), add any optional flavoring and shake, shake, shake. Store in the refrigerator for up to 1 week.
Use your homemade almond milk in coffee, as a base for golden milk, in oatmeal, for smoothies — or whatever else you use the store-bought stuff for. Below, let me know what flavor combos you try!