I’ll let you be the judge as to whether making your own nut milk is worth the effort. It’s delicious, don’t get me wrong. But at the rate I go through almond milk I cannot make my own on the regular and opt for the carton stuff.
But if you want fresh homemade stuff this obviously the way to go and it’s not a lot of effort. It just has to be consumed within a couple days!
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. You can also do the exact same thing with the recipe below for any other nut in your pantry!
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.