Almond milk is very easy to make at home and tastes so much better than any store bought kind I’ve ever tried. Plus, by making it at home, you can eliminate any of the thickeners, sugars, and preservatives that are common in store bought types.
I like to make my almond milk plain – just water and almonds – that way if I end up adding some to a savory dish I am cooking, it’s not sweet and vanilla flavor. I typically like to add a little splash of almond milk on my morning oatmeal or add it to my coffee. This almond milk actually steams really well and is perfect for lattes! So good!
What to do with leftover almond pulp
After you finish squeezing the almond milk, you will have the almond pulp left behind. I find it to be fairly tasteless, but you can still use it rather than throwing it away. Some ideas are:
– mix it into oatmeal
– make almond pulp “hummus”, replacing the chickpeas with the almond pulp
– bake into muffins or quick bread
– add to your compost
Makes 3.5 cups
Simply the best and easiest way to make a rich and creamy almond milk. You can add sweetener or vanilla if you like, but I prefer to keep it plain. This almond milk also froths really well with a steamer to make lattes.
Author: Leah Romay
- 1 cup raw whole almonds
- water, for soaking
- 3.5 cups filtered water
- 2 dates, optional
- 1 tsp vanilla extract, optional
nut milk bag and a high speed blender
- Place the almonds in a bowl and cover with filtered water. Allow to soak for at least 4 hours, or leave overnight on the counter.
- Drain soaking water from almonds.
- Place in blender with 3.5 cups filtered water. Add the dates and vanilla, if using.
- Blend on high for 1 minute.
- Transfer mixture to a nut milk bag and strain, squeezing the almond pulp firmly with clean hands to extract all of the almond milk.
- Store in the fridge for up to 5 days. Separation is natural – just give a quick shake.