This was one of the first things I started making myself at home when I became vegan, and I’ve loved it since! I’ve found that by making my own almond milk, the milk is so much creamier, fresher, and I can make so many variations with it (which I’ll share with you below).
Why Choose Almond Milk?
By choosing to make almond milk at home myself, I’ve found it’s a whole lot cheaper, it doesn’t contain any of the additives often found in store-bought ones which help keep it shelf stable, and it’s so much creamier compared to ready-made ones, which can sometimes be a little watery.
I love almond milk as it isn’t as carby as rice milk, and doesn’t interfere with your hormones like soy milk can. It can be used in place of regular milk in almost every recipe, and is incredibly easy to make (bonus!).
I often use it (or homemade coconut milk) in many of the recipes I make, in my coffee, or to simply drink on its own or in a smoothie (cause it just tastes so good!).
If you’re dairy-free, making your own almond milk is a great way to save money, avoid additives, and minimise waste (as you eliminate the use of the packaging that often comes with pre-made almond milks). An added bonus is you can use the leftover almond pulp to make almond flour to use in future recipes!
Homemade Almond Milk Recipe
This recipe may last up to 4 days in the fridge (but it often doesn’t last that long in my household because my family drinks it all before then). However, if you aren’t able to finish up the milk before then, it’s a good idea to reduce the quantity of the recipe and make less to use as you need.
Makes: 4 cups
- 1 cup raw organic almonds
- 4 cups pure filtered water plus more for soaking
- Pinch of sea salt or Himalayan pink salt
- Optional: 1/2 tsp vanilla extract or 1/2 vanilla bean scraped
- Optional: sweetener of choice (some good sweeteners to use are: 2 dates, 2 tbsp maple syrup, or a few drops of natural stevia)
- Soak almonds for a minimum of 12 hours in filtered water with 1/2 tsp sea salt or Himalayan pink salt. This is important as it helps to deactivate the antinutrients naturally found in almonds such as phytic acid and enzyme inhibitors. Also, the longer you leave the almonds to soak, the creamier the milk will be when it’s finished. (It’s also a good idea to soak nuts before eating them too. Simply soak the nuts in salt water for around 12 hours, rinse them, and then dry them off in the oven on the lowest possible heat).
- Drain out the soaking water and rinse the almonds well. Note: Do not keep this water to reuse it as it contains phytic acid, so it’s best to just discard it.
- In a blender, add in the almonds and water, and if using, the vanilla, sweeteners, or any other ingredients of your choosing. (I’ve written below some suggestions on flavour variations if you’d like to try them out).
- Blend ingredients together for approx. 2-3 minutes or until smooth and creamy. The mixture will tend to expand a little, so make sure you leave some room at the top of your blender so it’s not full before you start making it.
- Strain the mixture into a large bowl through a nut milk bag (this is the one I use), or cheesecloth.
- Pour the milk into a glass jar or pitcher and store in the fridge for up to 4 days. Enjoy!
Different Flavour Options: Add 1-2 tbsp cacao powder to make chocolate almond milk, or 1/2 cup strawberries to create strawberry almond milk, or you can add any other flavour option that tickles your fancy.
Recreating Store-Bought Almond Milk: This recipe makes a creamier almond milk that in my opinion is much better than pre-made versions. Most store-bought milks only use about 2% almonds, which explains why they can be quite watery. If you do prefer this type of almond milk though, you can reduce the amount of almonds you’re including in the recipe to 1/4 or 1/2 cup, then continue following the recipe above as is.
How to Reuse the Pulp: Save the pulp leftover from making the milk, put on a baking tray and dehydrate in the oven on the lowest heat until the pulp is completely dry. Blend it in a food processor or blender to make almond flour, which you can use in recipes in place of other flours, or simply store in the fridge for use in smoothies or baking.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products.
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Have you ever made your own plant-based milk before? What was your experience of it? Did you try any flavour variations? Please share them with me below! I love getting new ideas from you all!
Wells, Katie. (January 23, 2019). How to Make Almond Milk (Recipe + Variations). Wellness Mama. Retrieved from https://wellnessmama.com/366/homemade-almond-milk/