I’ve been making my own almond milk a lot lately! I’m amazed at how simple it is.
Behind soy milk, almond milk has become the second most popular plant-based milk and substitute for cow’s milk. Why? Almond milk has many nutritional benefits, including vitamins, calcium and anti-oxidants, without the calories, cholesterol or saturated fat found in cow’s milk. And while almond milk contains less protein than cow’s milk (one gram per serving of almond milk vs. eight grams per serving of cow’s milk), as a vegan I find I don’t rely on milk for protein anyway. I tend to rely on vegetables, legumes and grains. (Yes, there’s plenty of protein in a plant-based diet!)
Still, I use plant-based milk in baking, in my morning oatmeal and (rarely) in some sauces and soups.
One of the reasons I like almond milk is because it’s very simple to make at home. A basic recipe includes almonds and water. That’s it!
You need a few tools…
…a bowl for soaking the almonds, a regular strainer, a high-speed blender, a nut milk bag and a pitcher.
You may use cheesecloth instead of a nut milk bag, but fold it over so the holes are smaller. It’s MUCH easier to order a nut milk bag online and use that instead. It makes the job a snap!
One cup raw almonds
Water for soaking
Two cups filtered water (in addition to the soaking water)
- Soak the almonds in water overnight, or four hours minimum.
- Strain the almonds.
- Place the almonds and the two cups filtered water in a high-speed blender. Blend the ingredients at medium or high speed for about a minute.
- Rest the nut milk bag in a pitcher, folding the top over the rim, and hold it lightly in place. (It helps to choose a pitcher whose mouth opening approximately matches the opening to the nut milk bag. If you use a pitcher with a very narrow opening, ingredients will spill over.) Pour the blended ingredients into the nut milk bag. Squeeze excess liquid from the nut milk bag into the pitcher.
- Reserve the almond pulp for another use such as muffins, smoothies or cookies. It will keep for up to three days in the refrigerator.
- Reserve the milk in a covered container for up to three days.