For several years now I have been telling students in our healthy eating classes that I should make my own almond milk. That I had heard how easy it was to make fresh raw almond milk. But somehow I just never gave it a try. However a recipe I wanted to make called for almond pulp left over from making almond milk. So I broke down and did it! Now I am making this recipe regularly to use in hot cocoa, in chia porridge and more.
Your own fresh almond milk will taste so much better than the store bought variety you won’t want to go back! I often put the almonds in my high-speed blender at night and let them soak right there. Then all I have to do is drain the water, add fresh water and blend. Try it with other nuts or seeds too.
- 1 cup raw almonds, soaked in water overnight or for 8 hours
- 3 cups filtered water or young coconut water or a combination of the two
- 2-4 pitted Medjool dates (soak in water if they are hard)
- ½ to 1 whole vanilla bean, chopped (or ½-1 tsp vanilla extract or vanilla powder)
- ¼ tsp cinnamon
- pinch of Himalayan crystal salt
- Drain and rinse the nuts.
- Place them in a high speed blender and blend on high for 60 seconds or so, until there are no chunks of nuts.
- Place a nut milk bag or cheese cloth in a large bowl or pitcher.
- Pour milk into the bag or cloth.
- Squeeze the bag or cloth until all the milk is in the bowl/pitcher and you are left with just the nut pulp in the bag.
- Save the pulp for other recipes. (You can dehydrate or freeze it if you won't be using it right away.)
- Pour milk into a jar with a tight fitting lid.
- Keep in refrigerator.
- Shake well before using.
- Use within 5 days.
- To take it to the next level add one or more of the optional ingredients to the blender along with the nuts.
I would love to hear your versions, or how you use your fresh raw almond milk. Leave a comment and share the knowledge.