Ever wondered how to make almond milk at home? All you need is 4 simple ingredients and a blender!
So I’ve got something to share…I’ve been drinking almond milk practically daily for over a year, but this summer was the very first time I tried making homemade almond milk.
I know. What took me so long? I think it was the convenience of just buying it at the grocery store or my excuse of “but I don’t have a nut milk bag” to strain it. (Which yes, with the click of a button I ordered one on amazon and voila! the next day I had one.)
I have always wanted to make my own, but it was only this summer that I tried some homemade almond milk
I purchased from local sellers that I finally had my “aha!” moment. While there’s nothing wrong with buying almond milk the grocery store, (and yes, I still buy it sometimes for convenience) the taste and freshness of homemade almond milk is incomparable.
It’s richer, creamier, nuttier, and more flavourful than packaged almond milk. Not to mention it doesn’t have a long list of ingredients, fillers, and preservatives in it. Just 4 simple ingredients.
Ok so let’s get to it…how to make almond milk at home!Print
- Soak your almonds in a bowl of water overnight, or for up to 24 hours. (The almonds will absorb water and become plump and softer)
- Drain the almonds and place in a high-speed blender along with the water, sea salt, and dates.
- Blend until smooth.
- Pour the mixture into your nut milk bag with a large bowl underneath to catch the milk. Push the liquid gently through the bag (not too hard! You don’t want to break the bag.)
- Pour into a large jar or container and store in the fridge for up to a week.
Tips & suggestions:
- If you don’t have a nut milk bag you can also use cheesecloth to strain the almond milk
- leave out the dates if you don’t want any added sweetness.
- you can add 1 tsp of vanilla extract to this recipe to make vanilla almond milk
- Try replacing almonds with cashews if you prefer
- Enjoy this almond milk in your favourite smoothie recipes!