Have you ever looked at the back of an almond milk package and wondered, what are these funky ingredients? I surely have, which is why I try to avoid overly processed nut milks. I had a few friends growing up who told me their mom’s would make homemade almond milk and it tastes completely different (in a good way) and I always wanted to try making almond milk! I saw Rachael Devaux’s recipe online and decided to try it yesterday, and was pleasantly surprised with how easy it was to make!
I ordered large packages of almonds online from amazon and a reusable nut milk bag that was highly ranked on Amazon. I also used my Braun FP3020 12 Cup Food Processor because I don’t have a high powered blender, and it made the nut milk very easily.
Crossed out revisions I made in the original recipe. my edits are in red
HOMEMADE ALMOND MILK (and almond flour)
Add 2 cups almonds to 3 cups filtered water in a large bowl. Cover with dish towel and let soak overnight, about 12 hours.
Strain almonds and rinse thoroughly, discarding the water that was previously soaked with almonds.
To peel almonds (optional), pinch almond between two fingers and squeeze. The almond should pop right out, freeing itself of its skin. (I didn’t peel because I wanted the nutrients in the almond skin, and it turned out tasting fine, for both the almond milk and the almond flour)
Add almonds to
high-powered blenderfood processor along with 6-7 cups fresh filtered waterI used regular water. (I recommend splitting into two batches so that the food processor doesn’t overflow). Blend on high for 2 minutes. *The more water you add, the thinner consistency it will be.
Using a nut milk bag or cheese cloth, strain almond milk into a large bowl or glass, separating the liquid from the leftover pulp. Squeeze all of the moisture out of the pulp and set aside in a small bowl.
Pour almond milk back into the blender with seasonings/spices of choice to blend another minute. If I use the almond milk for cooking, I sometimes don’t add anything to it. If you want to sweeten/put flavor to your almond milk (especially to drink it by itself), my favorite combo is blending the almond milk with 4-5 pitted dates, 1/2 tsp sea salt, 1/2 tsp vanilla extract (optional) and a sprinkle of cinnamon.
Store in glass container in the refrigerator for up to 5 days.
- For the almond flour…Repurposing almond pulp: spread almond pulp flat on baking sheet to bake in the oven at 200 degrees F for 2 hours. Remove and let cool, then add mixture to a blender to create a fine ‘flour’ texture.
What to use almond milk in..
- Any recipe that requires milk or almond milk!
- Drink it by itself.
- Banana Cinnamon Roll Bread
- Fluffy Pumpkin Chocolate Chip Cookies
- Oatmeal Waffles
- Banana Bread Cinnamon Rolls with Yogurt Glaze
- Overnight Buckwheat Chia Oatmeal
- Mini Vegetable Goat Cheese Frittatas
- Homemade Blueberry Banana Bread
- Chocolate Chia Pudding
- Basic Chia Seed Pudding
- Pumpkin Pie Oatmeal
- Creamy Whipped Banana Oatmeal
- Berry Tahini Oatmeal