Making homemade almond milk is so surprisingly simple that I may never buy another carton from the store again. I tested out the recipe for the first time last weekend. We all assume that almond milk is such a complex recipe but it actually only contains three ingredients: almonds, water, and sweetener. Homemade almond milk is incredibility nutty and creamy. Many of the store varieties are overly processed and contained added ingredients. Since being on Whole 30, I’ve found it challenging to find store varieties of almond milk that don’t contain additives or have a bunch of sugar in them. So that’s why I decided to try to make my own almond milk for the first time.
Homemade Almond Milk (From Scratch!)
Serving Size: Makes 2 cups
1 cup of raw organic blanched almonds (Trader Joe’s variety recommended)
2 cup water, additional 2 cups for soaking
3 pitted dates or vanilla bean
2 nut bags or cheese cloths
1. In a large bowl, soak almonds in water at room temperature overnight. The longer the almonds soak the creamier your almond milk will turn out.
2. After your almonds have soaked, drain and rinse them in cool water using your strainer.
3. Place almonds in your blender with 2 cups of water.
4. Blend on high for 5 minutes. The almond mixture should like white and milky.
5. Line your strainer and a bowl with the nut bag or cheese cloth. Pour the almond mixture into the bowl.
6. Press the liquid through the cloth into the bowl. You should have about 2 cups.
7. Rinse out your blender and add the almond milk back into the blender.
8. Add your dates or vanilla bean into the blender and blend for 2 minutes. This will lightly sweeten your almond milk.
9. Repeat step 6.
10. Refrigerate almond milk into a sealed container.