It takes just a little planning to make almond milk, baby. Feel free to be crunchy, hip, healthy, indulgent, cost-effective, nuts, it’s up to you. All I know is that making nut and seed milk is easy breezy.
Store-bought almond milks often have added thickeners and stabilizers to create a "richer" mouthfeel, and usually have a smaller percentage of almonds used to create the product--you may be buying almond flavored water, really! Making it at home just requires the foresight to soak the nuts overnight, and then you're good to go!
- 2 cups raw almonds or any nut or seed you desire
- 4 cups water for soaking
- 8 cups water for blending, preferably filtered
- sweetener such as honey or maple syrup optional, and amounts will depend on your desired level of sweetness
- 1/2 teaspoon vanilla extract optional
- In a large bowl, combine almonds and water and allow to sit for 8 hours or overnight.
- Drain the soaking water and rinse the almonds off in a sieve or strainer.
- Place one cup of almonds in the blender (you'll do this in two batches). Add 4 cups filtered water. Blend on high (with your hand keeping the lid on your blender!) for two minutes.
- Place a clean dishcloth or cheesecloth over the rinsed and clean large bowl and pour the blended almond water in. Slowly gather the edges of the cloth and begin to twist, only allowing the strained liquid into the bowl. Remove the nut pulp and reserve to make almond flour.
- Repeat this process with your second cup of soaked almonds and remaining 4 cups of water.
- Taste, and add the optional sweetener and vanilla extract. Though you very well may need to skip that step, this stuff is darn tasty in its solitude.
Reserve the nut pulp to make almond flour!