I have been meaning to make homemade almond milk for sometime now. I absolutely love almond milk and tend to buy it often. The thing I really dislike about it (as with most foods from the grocery store) is that a lot of times it has added ingredients that really just don’t seem to need to be in there, even the organic stuff. Though that tends to be the story of most of the food products people buy. It’s all so over-processed and filled with unnatural junk. These are all reasons why I’ve changed my lifestyle and rarely consume store-bought processed foods, I try to make everything I can myself and eat as many fresh foods as possible.
I came across a few really great recipes and finally took the time to experiment and make my own homemade almond milk and now that I have, I will never buy it again. This recipe is simple, fast (besides soaking time) and it requires only a few ingredients. It is creamy, sweet, nutty, rich and full of luscious nutrients, plus it is great for those on dairy-free or raw diets and vegans. It’s great as is, in smoothies, served over your favorite granola or cereal, heated up with chai spices or chocolate, etc.
In addition to all these other great things, it’s also much cheaper than the almond milk you buy at the store.
Homemade Raw Almond Milk
2 cups whole raw almonds
4 cups water (you can use more depending on how light you want it, I used about 5 cups)
1 teaspoon vanilla or 1 vanilla bean
2-4 tablespoons honey*
Soak almonds and vanilla bean or vanilla extract for at least 6 hours, preferably overnight.
Discard soaking water and rinse almonds.
Place soaked almonds, vanilla bean (if you are using), agave and 4-6 cups of water in a blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
Strain milk through cheesecloth or a fine mesh strainer. You will then be left with almond pulp that can be saved and used for spreads, butter, crackers, cookies, crusts, etc. Look for recipes using the almond pulp very soon 🙂
Serve or store in a covered jar or pitcher in the refrigerator, it’ll be good for about 5 days.
* You can also leave out the honey if you wish to have it be unsweetened