Making my first batch of almond milk a few weeks ago was a true revelation. I always knew it could be done, but thought that a high-speed blender was necessary, and that it would take too much time. But guess what: you don’t need a high-speed blender! And it’s super fast. And homemade almond milk is so freakin’ delicious!
But the very best reason to make homemade almond milk is to reduce the amount of waste and move towards a more zero-waste kitchen. The aseptic packaging that plant-based milks are sold in are many layered (metal, plastic and paper) and are not often recyclable. Now, I buy a few pounds of almonds from my health food store in a plastic bag (which is reusable many times over) and use filtered water. That’s it. Virtually no waste!
I first tried to make the milk in our regular blender (seen below) and it worked great. I also tried it in the food processor and that worked great, too. However, I do prefer the pulp from the blender, as it’s a bit finer textured than the processor. Use the leftover almond milk pulp to make this High Protein Granola, Banana Date Cakes, or toss in with my favorite Buckwheat Granola. Making homemade almond milk has become a new weekly ritual that is easily integrated into my regular kitchen habits. Follow the recipe below, and get sipping!
I’ve been really into homemade hot chocolate, serving my homemade milk with my favorite granola, using it in my smoothies and fruit milks (seen above), and taking sips out of the jar whenever I think about it. You can use it anywhere you’d use dairy milk or plant-based milk. This is also easily made with cashews, mac nuts, hazelnuts, or walnuts!
Homemade Almond Milk
1 cup raw almonds
Water to cover
4 cups filtered water
Salt
Sweetener to taste (honey, dates, maple syrup, etc.)
- Cover almonds with water and soak overnight or eight hours on the counter; you can soak for up to two days, but keep the almonds in the fridge.
- Drain and rinse almonds with fresh water. Add rinsed almonds and 2 cups filtered water to blender along with a pinch of salt and any sweetener you’d like. Blend for five minutes, until mixture is foamy and almonds are broken down.
- Strain mixture into a large bowl using a metal strainer (as shown) or a nut milk bag. Squeeze out as much liquid as possible from the pulp. Add remaining water and transfer to a clean quart jar.
- Notes: homemade almond milk will separate and needs to be shaken vigorously each time you use it. Also, the homemade stuff only keeps for only about four or five days, so be mindful of the smell!
Yum! I love homemade almond milk.