Fresh homemade almond milk. I would have never guessed a few years ago that I’d be making my own milk at home! If you buy almond milk at the store, whether it’s in a box on the shelf or kept in the cold fridge section, nothing compares to the taste of fresh homemade almond milk. You have to try at least once to make it at home yourself. The taste is so fresh and it’s extremely easy, I promise! Also you get such a satisfaction knowing it’s pure milk from clean ingredients, without the additives or preservatives found in store bought milk.
When I first attempted to make almond milk from scratch, I used a fine mesh strainer to strain the almond pulp. It produced an almond milk but a lot of little pulp bits passed through the strainer into the final milk. It was ok, but put me off making it again for a few months. I finally located a cheesecloth and attempted again. It was so much smoother and convinced me to continue making it at home. The issue I had with using a cheesecloth is it’s not reusable and requires a new cloth each batch. I recently bought a nut bag because they are reusable and it works so perfectly. The mesh is ultra fine and produces a delicious smooth milk. The leftover pulp is extremely dry after squeezing the bag, which means I throughly get every last drop of milk from the almond mixture. I always double this recipe when I make it, as we use the milk on our steelcut oats every morning, as well as in smoothies and for baking.
Note: Don’t throw out the pulp! Save it in a sealed container in the fridge to toss into smoothies, baking, or use it in this addictively delicious recipe for Almond Cracker Thins .
- 1 cup Raw Almonds, soaked
- 2-1/2 cups Filtered Water (*plus more for soaking)
- 2 Medjol Dates, pitted
- Pinch of Sea Salt
- Vanilla Almond Milk: add 1 tsp Vanilla
- Chocolate Almond Milk: add 2 tbsp Cocoa Powder and 2 additional dates
- Unsweetened Almond Milk: omit the dates
- For a thinner milk, increase water to 3-4 cups. Decrease water for a richer creamier milk.
- Soak almonds in filtered water for 2 or more hours. Rinse and drain the almonds, then place in high speed blender.
- Add filtered water, dates, pinch of sea salt, or other flavour additions.
- Blend on high until the milk is smooth, about 3-5 mins.
- Place a nut bag or cheesecloth in a bowl and pour the milk into the middle of the bag. Be careful to keep the edges up over the bowl.
- Grab the ends of the bag and lift upwards to strain the milk into the bowl. Twist and squeeze to drain all the milk out of the almond pulp.
- Pour the milk into a glass container, cover and place in the fridge to chill. Keeps for about one week in the fridge. Make sure to give the container a shake or stir before using, as it can separate a bit while resting in the fridge.
- Don't discard the almond pulp! It can be used for muffins, crackers, protein bars, etc.