Make It: Almond Milk

We have been on a mission to try and make items ourselves that we would normally buy from the grocery store. This way, we can avoid unnecessary packaging, use quality organic ingredients, save money, and become empowered by doing it ourselves! Yay for DIY!

We recently tried to make our own almond milk from scratch. It ended up being super easy and quite tasty! Here is what we did:

almond milk ingredients

Ingredients:

  • 1 cup of raw organic almonds, soaked for 8-12 hours
  • 3 cups of filtered water
  • 1/2 teaspoon vanilla

Optional:

  • 1-2 organic medjool dates (pitted)
  • 1 cup of organic hemp seeds
  • 1 teaspoon organic cinnamon

almonds soakingWe placed the almonds in a mason jar and filled it with filtered water and left them to soak for about 8 hours.

Once the almonds were done soaking, we drained the water (the drained water now contained the enzyme-‚Äč‚Äčinhibitors so it is best to discard it) and we put the soaked almonds in the vitamix with the hemp seeds, dates, water, and vanilla. Capped the blender and blended it on high for about 60 seconds until the mixture was smooth and creamy.

making almond milk

We then poured the blended almond milk through a mesh strainer into a bowl to separate the milk from the pulp. The strained almond milk was rich and creamy. The strainer worked well however to make a less rich milk we plan on picking up a nut milk bag with a tight knit to help strain the milk even more. After the milk was strained, we were left with a fair amount of almond pulp. We put that in a jar and kept it in the refrigerator to have available to add to our smoothies. The leftover pulp seems to have such potential to make some pretty awesome stuff. We were excited to find this site AlmondPulp.com to inspire us to use the leftover almond pulp in making cookies, dehydrated crackers, breads, and nut cheeses.

making almond milk

We were really excited and pleased with the outcome of our almond milk. It tasted delicious in our coffee and also added a nice creaminess to our breakfast smoothies. It would also add a delicious creaminess to homemade ice cream or if you added it to your weekend oatmeal. The milk should keep for a couple days refrigerated.

almond milk

So there you have it! An easy way to make a healthy milk without the added preservatives you would find in the grocery store’s version. DIY!! Let us know if you try making your own milk and if you have discovered any creative uses for the almond pulp. We would love to hear from you.

For more nutritional information about almonds check out Nuts.com This is a great family owned company that we support on a regular basis. Don’t let the name fool you, Nuts.com has more than just nuts. We especially enjoy their organic dates, sun dried tomatoes, and pumpkin seeds.

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4 Responses to Make It: Almond Milk

  1. Becky says:

    I also fell on love with cashew milk as soon as I discovered making my own nut milks! There is no straining as there is with the almonds however I still like to make almond milk and dry the pulp in the oven and use it to make muffins.

  2. admin says:

    Cadry, cashew milk sounds delicious! We will have to try it out. We really like the choosing raw site. Thanks for the info :) We are gonna check out the recipe on choosing raw.

  3. That looks delicious! I definitely want to get my hands on some hemp seeds for the next time I make almond milk.

  4. Cadry says:

    I completely agree that it’s so empowering to make your own milk! It feels like quite a magic trick to take something that’s usually in a box at the store and instead make it at home with your own fresh ingredients. While I love almond milk, I’ve totally fallen for cashew milk. It has a wonderful mild, sweetness to it that has me hooked. I use the recipe from Choosing Raw’s website, in case you’re ever interested in venturing into other nut-based milks.

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