Homemade Almond Milk
Almond milk is an easy dairy-free milk substitute, made with almonds and water. It’s perfect for pouring over cereal, using it in smoothies, lattes, baking, or just sipping on it’s own!
As much as I love cooking and baking, I’m lazy. Too lazy to be bothered to make my own nut milk. Why make your own when you can get perfectly delicious almond milk at the grocery store right???
WRONG. In my opinion, homemade almond milk tastes WAY BETTER than store-bought almond milk. I think you’ll agree once you have your first sip– homemade is the best! You probably will have a hard time going back to a store brand after you see how good this tastes, and it’s not difficult at all.
You will never understand why, until you make it yourself. It’s kind of like a grocery store boxed chocolate chip cookie vs a warm chewy homemade chocolate chip cookie that your grandmother just pulled out of the oven. No comparison. The first sip of homemade almond I ever had I was in awe. I couldn’t believe how much I was missing out for so long!
This recipe is super basic and allows you to control the amount of sweetness you want, as well as the thickness of the milk. Plus, it’s super simple to make, requiring just 2 ingredients, 10 minutes, and a blender!
Not to mention most store bought nut milks contain additives. Most contain carrageenan, a product derived from seaweed that acts as a vegan thickener, giving a fuller mouthfeel and taste. Carrageenan has been attributed to ulceration and inflammation, and it has no nutritional benefits, so there’s no reason to drink it.
Table of Contents
Ingredients you will need
Maple Syrup (or other kind of sweetener)
How to make easy delicious almond milk
Start by soaking your almonds overnight. I typically do this in a medium size bowl with boiled water.
Then drain the water and add the almonds to a blender along with fresh water.
Blend the mixture on low for 30 seconds, then on high for 1-2 minutes. Pour the milk through a nut milk bag or clean thin dish towel into a mixing bowl. Then squeeze like your life depends on it, or until all the liquid has been extracted from the bag.
At this point, I rinse out my blender, add the milk mixture back in, and add in the add-ins (dates, vanilla, salt, etc).
TA-DA, you’ve made yourself homemade almond milk.
Does it sound like I’m begging you to try your own almond milk at home now? Cause I am. That’s exactly what I’m trying to do here. I can’t promise I’m organized enough to make this on a regular basis, but it’s SO worth it when I do!
- 1 cup almonds, soaked overnight
- 4 cups filtered water
- 1-2 tsp cinnamon
- 1 tsp vanilla
- pinch of salt
- 2-3 dates, or 1-2 tbsp maple syrup or sweetener of choice
- After the almonds have soaked overnight, drain and rinse them.
- Place the almonds in your Vitamix along with four cups of fresh filtered water.
- Blend on low for 30 seconds, then on high for 2 minutes.
- Strain the almond milk through a nut-milk bag or a clean thin dish towel into a bowl.
- Rinse Vitamix and pour milk back into Vitamix. Add in any of the optional add ins (cinnamon, vanilla, salt, dates) and blend again for another 15-20 seconds.
- Transfer over to an air-tight storage container and place in the fridge for up to 3 days.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Below are some additional recipes using almond milk:
Gluten Free Chocolate Glazed Donuts
The Best Green Smoothie
The Best Ever Chocolate Zucchini Sheet Cake
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…