It’s been a while since I last posted, but I have a lot of exciting things coming up, including tons of delicious, easy, and (mostly) healthy recipes, so stay tuned!
Today I’m sharing with you my recipe for creamy, homemade almond milk. If you follow me my Instagram or have checked out my past posts, you’ll know that I love almonds. What’s most appealing about almonds is that they are packed with protein, vitamin E and fiber and can be prepared in so many ways (almond butter, almond milk, ground almonds/almond flour, etc.).
Almond milk is widely popular and versatile. It’s become more popular than soy milk as a non-dairy alternative milk. In fact, nut milks in general have surged in the past few years. It seems you can’t pass the refrigerated section of the store without seeing rows of non-dairy milk. But that doesn’t mean you can’t make it yourself! If you follow my blog, you’ll see I already made a Chocolate Almond Milk, which I highly suggest you make if you haven't! It literally tastes like creamy chocolate milk, only that it’s better for you and you won’t even know the difference between the real thing!
But unlike the sweet, chocolate milk, I’m making a pure, unsweetened almond milk today. I know there are tons of recipes out there for almond milk, but I thought I’d share with you this one, because it’s an easy and foundational one. You can take it anywhere from here —- sweet, savory, or any flavor combinations you’d like. If you prefer a sweet almond milk, you could add dates, honey, maple syrup, coconut sugar, agave, or any sweetener you like. Or, keep it simple with almonds and water (and a pinch of salt!). And although you can buy almond milk, homemade almond milk tends to be much creamier, richer, nuttier and flavorful than store-bought. And you'll certainly be able to taste the difference!
To make almond milk is definitely a process, but not a difficult one. All you need is a high-power blender, almonds, water, and some cheese cloth. Soaking the almonds for a few hours before helps plump up and soften the almonds so they are easier to blend. If I am going to use the milk in a smoothie, then I sometimes just strain the milk through a fine-mesh sieve and skip the cheese cloth. That will take out a majority of the pulp but the mixture will retain small bites of almond. For a super smooth and silky consistency, pass it through a cheese cloth after you've strained it.
I made an unsweetened almond milk today is because I’m using it for upcoming recipes (both sweet and savory) and can't wait to share! I hope you enjoy this recipe as much as I do and draw some inspiration to make your own nut milk at home! It’s a great non-dairy alternative milk that can be sweetened and flavored to your liking. Or if you’re like me, and just want a basic, unsweetened almond milk, then keep it as such. Enjoy!
Soak the almonds in some water for at least 4 hours or overnight. Drain, rinse, then place the nuts in blender along with the 4 cups of water and salt. Blend until smooth. You can skip this step, but I strain the mixture first through a fine mesh sieve. Have a bowl ready with cheesecloth over. Carefully pour the almond mixture through the cheesecloth, using one hand to hold the cheese cloth together and the other to squeeze the liquid through. You may have to do in batches. Pour the milk into a sealable jar / container and refrigerate Lasts 3-5 days in the fridge. Serve chilled!
Makes: 4 - 5 cups almond milk
Active Time: 10 minutes
Total time: 4+ hours (including soaking time)
1 1/2 cups almonds
4 cups water
pinch of salt (1/4 teaspoon)