Homemade Almond Milk
Homemade almond milk is so easy to make with only a few household ingredients, and you wouldn't believe the difference in flavor compared to store bought!
- 1.5 cups 1.5 cups 1.5 cups Almonds, raw
- 0.5 cup 0.5 cup 0.5 cup Cashews, raw, optional, or an additional 1/2 cup of almonds
- 6 - 7 cups 6 - 7 cups 6 - 7 cups Water, filtered, + more for soaking
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Put the almonds and cashews (if using) in a small bowl and cover with boiling water. Allow to sit for 30-45 minutes.
- Drain the nuts and discard the soaking water.
- Place the nuts in a high speed blender and pour in 4-5 cups filtered water, so that there is about double the amount water in the blender as nuts, and add the vanilla extract.
- Blend on high speed until the nuts are pureed into tiny pieces - almost looking like almond flour.
- Line a large mixing bowl with a large piece of clean cheesecloth. Wrap it around the sides of the bowl and secure it under the bowl or secure it to the sides of the bowl with a couple of binder clips. Either way, make sure it will stay put.
- Carefully pour the contents of the blender over the cheesecloth, then carefully gather the four corners of the cheesecloth, twist a couple of times and lift to drain.
- Carefully, squeeze the cheesecloth to drain all of the liquid into the bowl. Discard the cheesecloth and its contents (or a quick google search should provide some recipes that use up almond milk pulp).
- Add 1-3 more cups of water to the bowl to thin out the milk to your desired consistency.
- Taste the milk in the bowl and add a sweetener to taste, if desired. If you add sweetener, I'd also suggest adding a small pinch of salt, but it is up to you.
- Pour the milk into a pitcher and drink immediately or store in the refrigerator.
Store in an airtight container in the fridge for up to around a week, though the sooner this milk is consumed, the better. Before you drink you may need to shake or stir gently, if the milk starts to separate (remember - this version does not contain additives to help it maintain a uniform consistency!). Yield: 6-7 cups almond milk
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week
There are no reviews yet.