Homemade Almond Milk

I can totally appreciate that purchasing your dairy-free milk from a grocery store is convenient - I get it, really. However, making your own almond milk takes 5 minutes - no lies!! It's so deliciously creamy, you will not be able to stop yourself from having a glass or two! Best part is, you know exactly what's going into it. No yucky additives, preservatives or the like.

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Did you know that the majority of milk alternatives on the market contain an ingredient called carrageenan?! Now this additive is used for its thickening and stabilizing properties but it is a digestive killer! Studies have shown that carrageenan causes inflammation, gut irritation and may even be linked to cancer. Want to learn more about carrageenan? Click here.

I'm not suggesting you never ever purchase another commercial milk alternative! Life gets busy and I still believe that a milk alternative is a much better option to commercial dairy which is whole other story with the growth hormones and antibiotics - ugh! But with that said, once you try my homemade almond milk - you will never go back to store-bought again (unless you're in a pinch!).

Homemade Almond Milk

1 cup raw almonds (ideally organic), soaked overnight or at least 4-6 hours. Rinse & drain.

4 cups filtered water

1 tsp vanilla extract

maple syrup to taste (or any sweetener of your choice such as raw honey or dates)

Optional additions: cinnamon, raw cacao or protein powder

Directions:

Place your soaked almonds that have been rinsed & drained into a high-powered blender with your water. Blend on high for about 30 seconds to 1 minute.

You will need a large bowl and a nut milk bag, cheesecloth or fine mesh sieve. I prefer a nut milk bag, it offers the nicest consistency and texture. Strain your mixture into your bowl using your nut milk bag, cheese cloth or sieve. Strain or squeeze out every little bit of almond milk goodness! What you will be left with is a lovely, creamy, thick milk!

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Rinse your blender out. Add your milk back into your blender with your vanilla extract, maple syrup and any other addition you like such as cinnamon or raw cacao (for a chocolate almond milk). Blend on high for 30 seconds to a minute.

Store your milk in a glass mason jar in the fridge for 3-4 days. Trust me it won't last that long! Enjoy a cold glass on its own, over cereal, in a smoothie or in your baking!

PS. Don't be so quick to toss the almond pulp away! Set your oven to its lowest setting. Spread the pulp on a baking sheet and let it dry out in your oven. Once it's completely dried out, run it through your food processor and voila! You now have almond meal (aka almond flour!) that you can use in your cooking or baking!

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