Do you ever buy almond milk or other nut milks in the store, but think they’re kind of expensive?
Do you own a blender?
Then you’re going to love this.
I just love learning new skills to live a greener, cleaner, healthier life. Usually I discover these things from old books. But I learned how to make almond milk from two friends who absolutely hate cooking and have no patience in the kitchen – and even they make it several times a week. If they’re crazy about making almond milk from scratch, it HAS to be easy.
Why almond milk?
Almond milk and other nut milks have grown in popularity the past few years as an alternative to dairy milk.
I like almond milk because of the taste. I like using it in hot chocolates, coffee drinks and smoothies. It would also be good over cereal or on oatmeal. Really anywhere that you would use regular milk!
I find soy milk to have a strong, lingering taste … but almond milk is smooth and sweet. And don’t stop at almonds, you can use this same technique to make milk from other types of nuts as well like hazelnuts and cashews!
How to make almond milk
What you need:
Nut bag or cheesecloth
1 c. plain almonds
3 c. water
Vanilla, dates, honey or maple syrup (optional)
1) Put the almonds in a bowl. Cover with water. Let soak overnight or for 8-12 hours.
2) Drain and rinse the almonds. Put the almonds plus 3 cups of water in a blender. [Optional: if you want sweetened almond milk, add a few seeded dates, some vanilla seeds or a spoonful of maple syrup or honey.] Blend for 2 minutes until the almonds are in a pulp and the water is milky.
3) Now we need to strain out the almond milk. Put the nutbag (or cheesecloth and strainer) over a bowl. Pour in the almond mixture. The almond milk will drip into the bowl and the almond pulp will stay in the strainer. SQUEEZE the nutbag to get all of the almond milk out of the pulp.
4) Pour the strained almond milk liquid into a container and store in the refrigerator, covered. The almond milk should last 3-5 days.
What do I do with the almond pulp?
The easiest solution I’ve found so far is to use a scoop of the almond pulp in smoothies. Yum.
But if you’re more adventurous in the kitchen, you can also use it in baking. Here are some raw recipes using almond pulp, and a recipe for chocolate chip cookies. I haven’t had much time to experiment yet, but stay tuned for ways to adapt your existing baking recipes with almondy goodness!
For the moment, I’m storing my almond pulp in the freezer until I have enough for baking!
Do you drink almond milk? Ever tried to make it yourself? Let us know in the comments.