I am often asked how to make almond milk at home. I use almond milk frequently in my recipes, especially when I am looking for something on the lighter side compared to coconut milk. Plus, almonds are a nutritionally dense food with proven health benefits to add to a SuperLife! This recipe is as simple as it gets. The first time you trying making homemade almond milk it can take a little getting used to. However, once you get past the hurdle of finally trying it, you will see how easy it really is! The taste and wholesome goodness of almond milk cannot be beat, and I think you will agree after making it!
Medium Glass Bowl
Strainer / Nut Milk Bag / or Cheesecloth
High Powered Blender (Such as a Blendtec, Vitamix, or Magic Bullet)
1 cup soaked organic, raw almonds, or other soaked nuts of choice. For reasons why it is important to soak your almonds (and instructions for soaking nuts), check out this blog.
4 cups distilled water (plus additional distilled water for soaking and rinsing)
3/4 tsp Himalayan Sea Salt (for a handy chart with tsp of salt needed and soaking times per nut type click here)
DELICIOUS FINAL ADDITIONS
1 tsp honey, stevia, or yacon
½ tsp vanilla extract (fresh vanilla beans can be used as well), cardamom, or cinnamon
STEPS TO SOMETHING DELICIOUS
Soak 1 cup almonds with 1 tbsp Himalayan sea salt. Pour 2-3 cups distilled water over the almonds until covered. Let soak overnight (8-12 hours), covered with a clean dishcloth.
The water will be murky in the morning, filled with anti-nutrients and starches.
Rinse the almonds well with clean, distilled water.
Look at the difference soaking makes! Moist, plump almonds, versus dry, shriveled ones.
Place a fine-sieve strainer, nut milk bag (shown), or a cheesecloth over a bowl or pitcher. Make sure it is secure.
Place 1 cup soaked almonds with 4 cups distilled water in a blender of choice (a Vitamix is shown).
Blend water and almonds together for about 1 minute.
Strain the almond milk using a fine-sieve strainer, nut milk bag, or a cheesecloth. Pour the liquid in slowly. It will begin to drain into the pitcher or bowl by itself, then gently squeeze all the remaining milk out of the nut milk bag or cheese cloth with your hands.
The leftover solids can be dehydrated and processed into a meal to use in gluten-free breads and so on. It is possible to use EVERYTHING!
You can drink the almond milk plain or blend in 1 tsp honey, stevia, or yacon and ½ tsp vanilla extract (or fresh vanilla bean), cardamom, or cinnamon. You can add all or just some of the listed ingredients. What sounds delicious to you? Use immediately or store in an airtight glass container in the refrigerator for 2-3 days. Enjoy!
You may follow the same recipe with walnuts, hazelnuts, Brazil nuts, or cashews. Please comment below on my recipe how to make almond milk and let me know what you think!