Before I ever did this on my own, I thought it wasn’t worth the effort. But let me assure you it is! Have you read the ingredients on those store bought almond beverages? Yeah… no thanks. I make my own almond milk abut 90% of the time, and it’s always my preferred version for smoothies.
Once you’ve got the finished product, the options are endless! You can use it in a smoothie, or my favorite… dunk in some vegan cookies! It’s smooth and creamy on its own, but for some added sweetness and flavor you could include a medjool date or vanilla powder while blending.
Here’s a super quick how-to video!
If you've never made your own almond milk, give it a try.
- 1 C raw almonds, soaked for 20 minutes in hot water
- 4 C filtered water
- 1 medjool date
- 1/8 tsp sea salt
- 1 tsp vanilla powder (or the inside of 1 fresh vanilla bean)
Drain and rinse your soaked almonds. Combine with water in a high-powered blender until very smooth, about 30 seconds.
To filter your almond milk, you don't need anything fancy. Just a new pair of nylons. Cut one leg of the nylon about a third of the way up from the foot. There's your nut milk bag!
Holding the nylon over a large bowl, pour the contents of the blender into the nylon and slowly squeeze out the liquid using your hands until all the liquid is gone. You can save the almond flour for baking cookies if you wish.
Clean the nylon inside and out with water and light soap and allow to dry. Store it in a clean bag and you can use the same one multiple times!
If you want to sweeten your almond milk, pour the liquid back into the blender and add the optional add-ins. Pour almond milk into a storage jar with a tight fighting lid and it will keep 3 to 4 days in the fridge.