I hesitate before posting this gem for one very important reason: I pride myself on being lazy in the kitchen. If I share this experience with you, you may think I’m some sort of Martha Stewart or Gwyneth Paltrow, spending hours in the kitchen whipping up all matter of crazy concoctions. The truth is that making your own almond milk takes about 10 minutes of hands on time. It is, in fact, in line with my lazy kitchen ways!
So why make your own almond milk? You may have read some recent articles point out the fact that most almond milk contains a couple almonds and mostly water. If you read the labels on commercial almond milk, you’ll see that they also contain all manner of gums and other additives for texture and as preservatives. I was curious to see just how difficult it is to make almond milk and what it tasted like, and I was shocked how simple it was and how fantastic the finished product is. The milk is unbelievably creamy and thick and really tastes like almonds!
Important caveat: You need two pieces of equipment. You’ll need a decent blender and you’ll also need a nut milk bag (I’m sorry—I laugh out loud every time I say or type “nut milk bag”), which is a small bag made of a very fine mesh weave. You can find one of these nifty bags at MOM’s Organic Market or another natural food store. You could also use several layers of cheese cloth, but that makes the process a bit messier.
Your ingredients are 1 cup of raw, unsalted almonds (and yes, they must be raw—roasted won’t work), water for soaking your almonds, 3.5 cups of water for the milk, 1-2 tablespoons of 100% pure maple syrup (optional) and 1/2 teaspoon of sea salt.
Here are the simple steps:
- Soak your almonds overnight (or for 8 hours) in water. Remembering to soak ahead of time is truly the most difficult part of this process! After a few hours, you’ll see that the almonds have absorbed the water (check out my pre- and post-soaked almond in the pic above), and they’re nice and soft.
- Rinse your soaked almonds very thoroughly
- Put the drained almonds and 3.5 cups of water in your blender and blend away. Start slow and work your way up to high speed. You’ll still see flecks of almond in the mix, but you want it to be very smooth
- Pour the mix into your nut milk bag (heh heh) and allow the milk to filter through the mesh. You’ll need to give the bag a squeeze to get the liquid out.
- Add your optional sweetener and salt to the finished milk and enjoy!
- You’ll have a moist almond pulp left in the bag. It’s actually really tasty stuff—you can dehydrate it and use it in baking or granola-making, or you can add it still wet to oatmeal or yogurt. Store it in the fridge.
Let me know if you give this a try!