There is nothing like fresh homemade almond milk – believe me! The taste is divine. I make 2 batches/week because I can’t get enough of it. The taste does not even compare to store-bought almond milk, and neither does the nutrition. Store bought almond milk contains preservatives, unnecessary additives and can be hard on your digestion from the carrageenan that is often found in almond milk (did you know that?). Overall, it is always best to have natural food put in our bodies, which is why I will make my own almond milk whenever I can! It only takes 10 minutes and it is so much better. You can make it too – Check out my recipe and video for how to make your own homemade almond milk!
Click Here to watch the video.
Simple Homemade Almond Milk
Recipe By: Melanie Faris
Makes approximately 4 cups of almond milk
Prep Time: 10 minutes
1 Cup of raw almonds, soaked overnight
4 Cups of water
1 Tablespoon of honey or maple syrup
2 Teaspoons of vanilla extract
¼ Teaspoons of sea salt
Place 1 cup of raw almonds in a bowl and cover with water. Let the almonds soak for at least 6 hours, or overnight on the counter. Drain and rinse the almonds and place them in a high-speed blender with 4 cups of water. Blend on high until almonds combine with water and is the consistency of milk. Strain the mixture through a nut-milk bag or cheesecloth into a separate container, squeezing the liquid out of the almonds with your hands. Rinse the blender container you used previously and pour the almond milk back into it. Add the remaining ingredients to the blender and blend until combined.
The milk will separate as it sits so give it a shake before using.
Refrigerate and drink within 3-4 days. You will know by the smell if it has gone bad.
*Don’t throw away the blended almonds after squeezing out the liquid. Spread the almonds over a baking sheet and bake at 200 degrees for 2 hours to dry it out. Transfer the dry almonds to a blender or food processor and turn it into almond meal/flour!