When I first started looking for alternative milk 25 years ago, only a handful of choices were offered. Now, we have several flavors and variations for the several alternatives: soy, rice, almond, coconut, and cashew. If the store is so bountiful, why would bother to make it at home?
I know it is easy to just grab a carton of almond milk in the store, but downfalls abound. Store bought almond milk has more sugar and additives than most of us would like. You can’t control the quality of almonds and the ingredients include Locust Bean Gum, Sunflower Lecithin, Gellan Gum, and Carrageenan. What even is that stuff? A whole carton of almond milk only has a small handful of almonds in it.
In my Home
I started making almond milk at home while on a raw food cleanse. I did a juice fast for a month, then raw foods only for a month. I was making a lot of smoothies and discovered a recipe for fresh raw almond milk. It was so easy to make! And the taste… oh the taste of it was magnificent! I fell in love instantly and have been making my own milk at home ever since.
I use my Vitamix blender to make this milk. It only takes about 30 seconds of blending. But before I had a Vitamix I used a regular blender. It takes a bit longer, but it works. Another important tool to have before you start is a good nut milk bag. You can find them on Amazon for about $10.00 or you can find them on Etsy. If you don’t have a nut milk bag, you can use cheese cloth but it’s a bit more challenging to work with.
Give this Almond milk recipe a try to let me know how you like it!
Raw Almond Milk
- 1 Cup Raw Almonds
- 4 Cups Purified Water plus more for soaking
- 3 Pitted Dates
- 1 Teaspoon Vanilla optional (Make Your Own)
- The night before you make the milk, take one cup of almonds and soak them in enough water to cover them.
- By morning the almonds will be softer and the water will be very cloudy.
- Put the soaked almonds in a strainer and rinse them well.
- Put 4 cups of filtered water in your blender. Add the nuts, dates, and vanilla if using. The dates help give a little sweetness to the milk. You can use the amount that works for you! I use three, it gives me just the amount of sweetness I like. You can use more or less.
- Blend until there are no chunks of nuts left.
- In my Vitamix, this takes about 30 seconds. When I used a less powerful blender this took 2-3 minutes.
- Find a bowl big enough to hold all the milk.
- Then pour the milk into the nut milk bag while holding the bag over the bowl. The milk will start straining out as soon as it is poured in! Squeeze and twist the bag until all the liquid is out and you are left with just the pulp in the bag.
- Next, pour the milk into an airtight glass pitcher or container that is easy to pour out of and enjoy! The milk will stay fresh for about three days in the refrigerator.
Re-purposing the Pulp
Don’t just throw it out, try it in other recipes! Spread the pulp out onto a baking sheet and dry it out in the oven on its lowest setting. If you have a dehydrator that works even better! I use the pulp to make crackers and as a nut flour in baked goods.
- Always clean your blender and your nut milk bag as soon as you are finished using them. They are so easy to clean if you do it right away. If you leave them to dry out first you will have a lot more trouble and spend a lot more time cleaning!
- I clean my blender by filling it half way with warm water, adding a few drops of dish washing liquid, and blending for 20-30 seconds. Then rinse well. It’s fast and easy!