Almond milk is quickly becoming a favorite among those who want to "just say no" to dairy.
But like any other packaged food product, there are often additives and preservatives. And when a product only requires two ingredients to make, you’ve got to wonder, “why don’t I just make it myself?” Well, you can. The recipe is easy enough – it does require, however, something called a nut milk bag. This is a mesh bag that allows you to strain the almonds from the milk. You could probably use a fine strainer as well, but I have found the milk bag works best. Once you get the basic recipe down, you can experiment by adding a touch of extract such as vanilla or hazelnut. This recipe is a must-have if you want to save money and get a healthier-than-store-bought product in your fridge. Bottoms up!
Total Time: 5 minutes (after nuts are soaked)
Prep Time: 4 hours or overnight
Cook Time: n/a
Yield: 3 cups
- 1 c. raw almonds soaked in water for four hours or overnight
- 3 cups water
- pinch of salt (optional)
- Drain and rinse the almonds.
- Blend at high speed in blender until fully incorporated.
- Over a large bowl or pitcher, pour the contents of the blender into a nut milk bag. Squeeze the bag until all of the almond liquid is released into the bowl.
- Store in refrigerator for up to one week.
The remaining pulp can be used to make almond flour. Dry in a dehydrator overnight or in an oven until all moisture is removed. Blend until the almonds have a fine consistency and use as almond flour, or leave unblended as sprinkle on top of cereal or vegan yogurt. Store in airtight container for up to two weeks.