My wife and I made our first Almond Milk in 2012 and we have been dairy-milk free ever since. It is not only a great alternative to cow’s milk, but it actually tastes sooo much better. Since that rainy day in Seattle many years ago, we have come a long way in perfecting this recipe. We keep the milk as simple as possible and it’s just almonds and filtered water. Nothing else. You can easily add a pinch of cinnamon, 1 or 2 dates or some cocoa powder. But in order to get started and in order to have a cold bottle of nutty milk in your fridge at all times, let’s just get started and focus on the basics! I really hope that you not only enjoy the delicious taste and healthy benefits of this milk, but that you also like the process of making it. So, without further ado …
LET’S LOOK AT THE DETAILS:
This recipe is:
Raw, Vegan, Dariy-free, Gluten-free, Organic, GMO-free, Salt-free
Time to prepare:
15 min + overnight soaking (10-12 hrs)
What’s in it?
- 1 cup raw almonds, soaked for 12 hours
- 3 cups filtered water
- To soak the almonds, place the nuts in a bowl and cover it with filtered water. Let them soak for 10-12 hours. Drain, and discard the soaking liquid and do not use this to make the milk. Rinse the almonds a few times.
- Place the rinsed almonds and 3 cups filtered water into your blender and blend them on high speed for 1 minute.
- To strain, place a nut milk bag over the opening of a large bowl. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside. The pulp can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours).
- Store the raw almond milk in a sealed container in the fridge. Drink within 2 to 3 days.