Almond milk is a great way to start your day when you are living dairy free. But store bought almond milk has fewer almonds in it than you might think!
With this simple recipe you’ll be able to make your own almond-packed milk fresh in just a few minutes!
Before I discovered that I could drink raw milk without the awful reaction that processed dairy causes, I drank a ton of almond milk! Fresh almonds, soaked in spring water, and ground to perfection. Delicious!
I still make it from time to time just because I enjoy it so much…
Plus, you get the added bonus of almond pulp after the milk is done that you can use to make almond crackers!
In this recipe I use a Nut Milk bag, which is extremely useful if you are going to make nut milk often. The fabric size is perfect for this application and it is easy to clean as well.
You can use a thin dishcloth, but I have found that to be frustrating as you cannot process as much milk at a time using just a cloth.
Homemade Almond Milk
Soak the almonds in 4 cups of water over night (this is optional, but it does release more nutrients into the milk if you choose to do so).
Drain the almonds and toss out the water. Rinse almonds to remove any remaining dirt.
Add the almonds and 8 cups of water to a blender. Blend until smooth.
Add remaining ingredients and blend to combine.
Place your Nut Milk bag, or dishtowel, over a large pitcher. Slowly pour the milk through the bag.
Once blender is completely empty, gently begin to squeeze out the remaining milk from the almond pulp.
BE GENTLE! If you squeeze too hard or too fast the milk will spray everywhere and you will waste a ton.
Continue kneading the bag until the pulp is fairly dry. Save pulp for other recipes.
Place finished milk into a container of your choice and refrigerate for up to 2 weeks.