Homemade Almond Milk

I always buy raw almonds from the store with the intention of making homemade almond milk, but we usually end up eating them before I get a chance to make it. This week, I saw the bag and remembered to measure out a cup of almonds and soak them in the fridge overnight. Actually, I measured out two cups of almonds, so I could make two batches and have my kids taste test and approve their favorite batch.

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Homemade Almond Milk with Raw Local Honey / Almond Milk with Dates

It’s hard to believe I don’t make my own almond milk regularly because it’s so easy, creamy, healthy, delicious, and there are no added unpronounceable ingredients like Carrageenan, which is found in dairy and non-dairy products alike. Here is a Shopping Guide that will help you stay away from this controversial ingredient.

Homemade Almond Milk

Ingredients

  • 1 cup raw almonds (I use Trader Joe’s brand because they are not processed on equipment that processes other tree nuts or peanuts, which is very difficult to find in a nut product.)
  • 2 cups filtered water (for soaking)
  • 3 1/2 cups filtered water (for milk)
  • Optional sweetener: 2 dates or 2 T. raw local honey
  • nut milk bag or cheesecloth (for straining)

Directions

  1. Soak almonds in 2 cups of filtered water overnight. I’ve read that the longer you soak them, the creamier the end result. You can soak them for as little as 1-2 hours or as long as 24 hours. Drain once the desired soaking duration is reached.
  2. Add soaked almonds to a high speed blender, and cover with 3 1/2 cups of water. Option: Add either 2 dates or 2 T. raw local honey to the blender as a sweetener.
  3. Turn on the blender and let it run at maximum speed for one minute. (I used a Vitamix.)
  4. Strain the blended mixture through a nut milk bag or a cheesecloth. Gently press out all of the milk from the bag until the almond pulp inside is very dry and void of any moisture. Don’t use a strainer, as it will not remove enough of the almond pulp, and the end result will be very gritty.

Helpful Hint: Save the almond pulp! It can be used in my homemade Gluten-Free, Vegan Almond Biscotti that I made from scratch that I’ll talk abut later this week!

  1. Serve immediately or refrigerate for 2-3 days, making sure to shake the milk before each serving.

My kids tasted a batch with dates, then a batch with raw local honey, and the honey mixture was the winner for drinking a large cup of almond milk. However, both batches were delicious for smoothies and cereal, which are the two reasons we use non-dairy milk the most. Try it with or without the sweeteners and decide what you prefer best!

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2 thoughts on “Homemade Almond Milk

  1. Pingback: Chia Seed Fruit Salad (gluten-free, dairy-free, egg-free, nut-free option, vegan) | May We Be Allergy-Free

  2. Pingback: Chia Seed Fruit Salad (gluten-free, dairy-free, egg-free, nut-free option, vegan)

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