Homemade Almond Milk (DIY)

Producing your own almond milk is a simple, cost-effective and super satisfying. I’ve been experimenting with different kinds of plant milk and I got to tell you, it didn’t take long for me to fall in love the rich and sweet almond flavor. Having a batch of homemade almond milk in the fridge is going to save your granola, smoothies, cup of coffee or even baked goodies.

This almond milk is so simple, naturally sweetened and super smooth. There’s nothing more satisfying than producing your own plant mylk. Homemade almond milk is packed with a lot more nutrition and flavor. No need for any processed alternatives –> this is the real deal.

Why use a nut milk bag, instead of a kitchen towel?

It’s much easier to strain through a nut milk bag, compared to a kitchen towel. When I first read about the bag, I didn’t really have any expectations. But looking through reviews and other blog posts about this thing, eventually made me buy this nut milk bag. First time using it, I was blown away. I had tried with a kitchen towel once before and that was huge mess and it was so hard to restrain the pulp from dripping into the milk. This bag makes it so easy to strain, because of its fine mesh nylon fabric.

Homemade Almond Milk (DIY)

Prep

Cook

Total

Yield 1 liter

Ingredients

  • 1 cup raw almonds (+ 1 cups water for soaking)
  • 4-5 cups water
  • 3 small medjool dates, pitted
  • 1 tsp. pure vanilla extract
  • Pinch of salt

Instructions

  1. Soak almonds in 2 cups water overnight, or at least 6 to 8 hours. Make sure to use a bowl or glass that allows all almonds to be completely covered in water.
  2. Drain the water and rinse through a sieve.
  3. Place almonds, dates, vanilla, salt and 4 cups water into a blender and blend on high-speed for 1-2 minutes. If the texture is too thick, add the remaining water.
  4. Strain the liquid through a nut milk bag or kitchen towel. I prefer using a nut milk bag, because it is much easier to control while straining and so much easier to clean up afterwards.
  5. Transfer into an airtight container and store in fridge for 2-3 days.

Notes

 

 

Author: Helene Maj

I’m the plant-based recipe developer and creative soul behind the blog. I’m a hippie at heart, yoga-newbie and then I have a thing for tahini.
I develop wholesome eating to nourish mind + body throughout the entire week.

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