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I've always been a fan of nut milk and mostly used them for my coffee. Store-bought has never been an issue but of course, since starting Paleo, I've had to stop with the nut milk since they contain so many additives. If I had realized how incredibly easy it is to make nut milk and how delicious it is, I would have started doing it a long time ago.
Ingredients:
- raw almonds
- filtered water
- dash of pink Himalayan sea salt
- pitted dates or sweetener of choice
1. Soak 1 cup of almonds in a bowl covered by an inch of water overnight 1-2 nights or for 4-6 hours using very hot water. I ended up soaking mine two nights (simply because I wasn't ready to use them after one night). Soaking the almonds allows for the nuts to soften up making them easier for the blender to process. It also helps to pull off some of the phytic acid in the nuts. Phytic acid is a compound found in nuts that can inhibit the absorption of certain micronutrients like zinc, calcium, and iron.
2. Once they're done soaking, rinse them very thoroughly in cool water until it runs clear.
3. Next, add the almonds to the blender with 3 cups of water and a dash of salt. You'll want to pulse a couple times to break them up before going full speed. It takes 1-2 minutes (depending on the power of your blender) to get the mixture super smooth. This will produce a milk that is about the consistency of 2% milk. Add more liquid for a thinner milk or less for a richer milk.
4. You can add things to your almond milk for flavor/sweetness. I just added 2 dates (pitted) and blended again until smooth. If adding a sweetener like honey or maple syrup, just wait until after you strain the mixture to add the sweetener.
5. Once the mixture is blended smooth, place a nut milk bag, cheesecloth, or thin towel over a bowl. I put my towel over a mason jar and poured the liquid in that way but it got a little messy. I'll use a bowl next time.
6. Pour the mixture into the cloth slowly, making sure that the edges of the cloth don't fall into the liquid.
7. Gather the edges of the cloth and squeeze the liquid out into the bowl (or jar in my case).
What's left in the towel will be a very interesting pulp material. This can be saved and used to make other recipes later.
8. If adding a sweetener other than dates, add your sweetener now and you're done!
Keep refrigerated in a tightly sealed container. It will stay fresh for 3-4 days.
Homemade Almond Milk
Equipment
- Blender or food processor
- Nut milk cloth, cheese cloth, or thin towel
Ingredients
- 1 cup raw almonds (preferably organic)
- 3 cups filtered water
- dash of pink Himalayan sea salt
- 2 pitted dates (or sweetener of choice)
Instructions
- Soak 1 cup of almonds in a bowl covered by an inch of water overnight 1-2 nights or for 4-6 hours using very hot water.
- Once they’re done soaking, rinse them very thoroughly in cool water until it runs clear.
- Add the almonds to the blender with 3 cups of water and a dash of salt. You’ll want to pulse a couple times to break them up before going full speed. It takes 1-2 minutes (depending on the power of your blender) to get the mixture super smooth. (May use a food processor instead if needed though it may take a little longer to get a smooth consistency).
- Add 2 pitted dates (more if needed to attain desired sweetness) and blend again until smooth.
- Once the mixture is blended smooth, place a nut milk bag, cheese cloth, or thin towel over a bowl.
- Pour the mixture into the cloth slowly, making sure that the edges of the cloth don't fall into the liquid.
- Gather the edges of the cloth and squeeze the liquid out into the bowl.
- Save almond pulp for later use if desired.
- If adding a sweetener other than dates, add your sweetener now and you're done!
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