I know lots of people do this (maybe you’re one of them?) but I hadn’t made the jump yet! I finally decided to give it a try: I made my own almond milk! I’m not sure why we always think that making our own food is so complicated, because it’s not! 🙂
The funny thing is I’m not big on kitchen gadgets, and my blender has been broken for years, sooooo I usually just use my hand-held immersion blender for everything that needs to be blended. I also have a mini food processor that I use to make Powerballs and hummus.
So, I put my almonds in spring water to soak for about 15 hours (I rinsed them and changed the water after 10 hours). Then I realized that I didn’t have a (functioning) blender! hahaha So, I used what I had. Well, I got it in the end, but let me save you the trouble of going through what I did: I highly recommend using a blender (or even better, a Vitamix!), because what I did was kinda messy. ha!
First, I put my soaked almonds in my mini food processor with a little bit of water, and I pulsed until it was fairly smooth (water was seeping everywhere around! lol), then I transferred to a large/deep bowl and added the rest of the water and I finished grinding everything with my hand-held immersion blender. Then I used a sieve covered with a clean cheese cloth to catch the milk in a large bowl underneath. I kept the pulp, dried it out and used it in pancakes, no waste.
This will be a lot easier if you have a blender (recipe below).
I am going to get my blender fixed and definitely going to keep making this instead of buying pre-made rice milk. This is very easy and even healthier!
Do you/have you made your nut milk? Any tips to share?
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Homemade Almond Milk
A quick and easy homemade almond milk
- 1 cup raw unsalted organic almonds (soaked in spring or filtered water for 10-15 hours (ideally, change the water after a few hours)
- 4-5 cups fresh spring or filtered water
- 2-3 organic dates (optional)
In a blender, simply put the soaked almonds and spring water, and blend until very smooth
Strain through a cheese cloth (or a mylk bag -- that's what they call it).
If you want, you can also add a few dates in the blender to add a bit of sweetness to the milk, and even some vanilla extract. I made mine plain and it was delicious. I've used it in muffins and pancakes, and drank some straight with cookies. Yum!
Recipe NotesDon't throw the almond pulp out! You can dry it and use it as a flour replacement in recipes, like in muffins or pancakes. Keep in the fridge for 3-5 days.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 172kcal | Fat: 14g | Saturated fat: 1g | Sodium: 10mg | Potassium: 219mg | Carbohydrates: 8g | Fiber: 3g | Sugar: 2g | Protein: 6g | Calcium: 8.2% | Iron: 5.9%