How To Make Homemade Almond Milk
- Soak the almonds: Soak the almonds overnight in a medium-large sized bowl with 2 - 3 cups of purified/distilled water, or enough to cover about 3 inches above the almonds (they will absorb some water) and add a generous pinch of Himalayan pink salt.
- Soak the almonds: In the morning, rinse them off in purified/distilled water, and drain.
- Blend the milk: Add 4 cups of purified/distilled water and 1 cup of soaked almonds into a Vitamix and blend for 1 - 2 minutes or until completely blended.
- Strain the milk: Put the nut milk bag over a small/medium sized and pour the milk through the nut milk bag.
- Strain the milk: Remove the nut milk bag (which will be full of almond pulp) from the bowl and with clean hands, wring the remaining milk from the nut milk bag into your bowl.
- Store the milk: Transfer the almond milk from the bowl into a air-tight glass container and refrigerate for up to 2 days. It will separate so stir it up before using.
- Use in any recipe that calls for almond or non-dairy milk.
1. Soaking the almonds: It’s really important to soak your almonds before using them because it will allow greater absorption of nutrients and increased digestibility and nutrients. Nuts and seeds contain phylic acid which contains enzyme inhibitors so by soaking them, you will neutralize the enzyme inhibitors, as well as, encourage the production of beneficial enzymes. This is a good practice for all nuts and seeds, not just almonds. 2. Almonds: Use the best quality almonds you can find. It's best to purchase organic (to avoid the 9 possible pesticides used on almonds), truly raw, unpasteurized almonds (U.S. almonds are required to be pasteurized and may not be truly raw). 3. Water: Use the purest, uncontaminated water you can. It's best to use purified/distilled water to make your almond milk instead of tap water to make the purest milk.