Generally, store-bought almond milk contains additives, thickeners and fillers, and contains an average of 2.5% almonds. If you want to steer away from dairy and towards a more whole-foods lifestyle, then making your own almond milk is a simple way to do this.
In this post, I am going to show you the easiest way to make your own almond milk.
Note we call it ‘mylk’, as you can’t use a term that specifically refers to animal produce.
To get started, you will need;
- ½ date
- Vanilla essence
- ½ cup almonds
- 2 cups filtered water
- Small funnel
- Strainer (or nut mylk bag)
- Glass to store it!
Next, you need to work out how much you want to make. This recipe makes approximately 2 cups of almond milk. Note it only lasts about 4 days in the fridge so you need to make an amount you will be able to consume within that time frame.
Step 1: Soak the almonds overnight in water
They need to soak for 8-12 hours, this makes them softer when blending
Step 2: Add the ingredients to your blender
Add the soaked almonds, ½ date, 2 cups filtered water, and drop of vanilla essence into the blender
Step 3: Blend until ingredients are well combined
You will need a high-speed bullet or blender to get a good result here! I blend for approximately 60-seconds.
Step 4: Pour through a strainer
Grab your strainer, and place over a large bowl. Pour the blended mixture into the strainer slowly so it doesn’t overspill
Step 5: Use a spoon to ‘strain’ the liquid out
Once you have poured all the ingredients into the strainer, you want to use a spoon and stir until you have pushed all of the liquid through into the bowl.
You can also use a nut mylk bag (you need to buy this especially), and if you do it this way you will get more mylk out as you can really squeeze it. Note you will have almond meal left over.
I used one and spent a really, really long time cleaning it, so I never used it again. I am happy to sacrifice a little milk to save myself 30mins of cleaning time, but you do you!
Step 6: Pour into your jar
Grab your funnel, place it over your storage jar and slowly pour the mix into the jar. I prefer glass storage containers, as where possible and where focussing on optimal health, you want to avoid plastic leaching into your food. This is not essential though to get the full nutrition from your almond mylk.
Finally, seal the jar and keep in the fridge for 4-5 days!
Step 7: Work out what you want to do with the almond meal
I often make pancakes with the left-over almond meal, or you can use it in brownies, muffins, overnight oats, cakes, etc. Don’t let it go to waste! You don’t need to dehydrate it to use it, just make sure you use it in the next day or two while it’s still fresh.
Step 8: Enjoy!
Enjoy in oats, tea, coffee, smoothies, cereal, and more! You can use this for anything you would use traditional milk for.
That’s the simple recipe! You end up with a mixture that is approximately 15% almonds, and it’s 100% natural. If you want to take it further you can buy all your ingredients organic, but it will taste great with conventional ingredients.
Let me know if you try it 🙂