Homemade Almond Milk

There are a couple of things I cannot live without, one of those things is Homemade Almond Milk. Oh, how I love you so much! I’m lactose intolerant but I can eat small amounts of cheese, but no milk, and consuming cream is the ultimate crime. So, when recipes call for milk, I replace it with almond milk, and it taste just as great! I love being able to make it at anytime (as long as I have raw almonds), and it’s so much creamier than store bought, plus there are no yucky preservatives. Homemade is always the best!

| Makes: 32 oz |

{ Ingredients }

¾ cup of raw almonds (not dry roasted)
3 ¾ cups of filtered water
1/8  teaspoon sea salt (optional)
1 teaspoon of vanilla extract or 1 vanilla bean pod (optional)
agave nectar to taste (optional)
3-4 dates pitted (optional)

{ Directions }

  1. Place the almonds in a blender and blend on the highest setting until the almonds make a powdery substance.
  2. Add the water to the blender and blend on medium-high for 2 ½ -3 minutes.
  3. Place some muslin over a bowl and secure with a rubber band.
  4. Pour the milk over the muslin and allow the milk time to strain thru the muslin.
  5. Once completely strained remove the muslin from the bowl gather the excess fabric with one hand and squeeze the contents in the cloth into the bowl.
  6. Add sea salt, stir and bottle up!
  7. If you like your almond milk a little sweet add the vanilla and the sweetener of your choice and blend well.
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6 Replies to “Homemade Almond Milk”

    1. Hi Kristina! I think both techniques are good. You can use this method if you have a powerful blender that will basically turn the almonds into powder. I recently purchased a Blendtec, so now I always make my almond milk this way. I don’t have to wait for the almonds to soak which is perfect because sometimes I run out of almond milk in the middle of a recipe and I have to make some really quick. 🙂

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