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 }
- Place the almonds in a blender and blend on the highest setting until the almonds make a powdery substance.
- Add the water to the blender and blend on medium-high for 2 ½ -3 minutes.
- Place some muslin over a bowl and secure with a rubber band.
- Pour the milk over the muslin and allow the milk time to strain thru the muslin.
- 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.
- Add sea salt, stir and bottle up!
- If you like your almond milk a little sweet add the vanilla and the sweetener of your choice and blend well.
6 replies on “Homemade Almond Milk”
What way do you feel is better to make the almond milk? This way or the way you showed us on YouTube?
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. 🙂
[…] egg 1 cup all-purpose flour 3/4 cups almond milk ½ cup canola or olive oil (mild) 1 tablespoons agave nectar 2 teaspoons baking powder ¼ teaspoon […]
[…] salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1 egg ¼ cup + 2 tablespoons almond milk + 1 ¼ teaspoon cream of tarter (“buttermilk” mixture) 2 tablespoons non-fat or 2% […]
[…] cup of homemade almond milk 2 tablespoons of unsalted butter 1 3/4 cups + extra of unbleached flour (organic if possible) 1/4 […]
[…] 4 (8 ounce) packages of Neufchatel cheese 1 1/2 cups white sugar 3/4 cup almond milk (preferably homemade almond milk because it’s creamier) 4 eggs 1 cup non fat Greek yogurt (preferably FAGE) 1 tablespoon […]