I’m a huge almond milk fan.
When it comes to non-dairy milks, my body is happiest when I drink almond milk.
Almonds are an amazing beauty food, and are abundant in antioxidants including skin-loving Vitamin E.
They’re high in the anti-stress mineral magnesium, as well as bone-building manganese.
Almond milk is my favorite choice for making my morning matcha latte, especially considering almonds sit so well in my stomach.
When I became plant-based, I was shocked at all the strange ingredients store-bought almond milks had.
Gums, stabilizers, oils, fillers and….
So. Much. Added. Sugar!!
Plus, the ones that were organic, had the cleanest ingredients and tasted the best were often up to $11 a bottle.
I don’t have a problem with spending extra money for higher quality, healthier products, but when the ingredients are just almonds and water I would rather make my own.
Plus, home-made is so much better!
The only investment you need to make is a good quality nut milk bag.
I say good quality because some nut milk bags, particularly the super cheap ones, are not fine enough to filter out all the nut pulp from the milk.
I’ve ended up with way too many gritty almond milks because of a crummy nut milk bag.
When you buy one, hold it up to the light. It should be very finely woven, and you should not be able to see through it.
I’m talking almost like trying to look through a piece of fabric.
Even if you don’t have the best blender in the world, a good nut milk bag will give you smooth and creamy almond milk.
Save the almond pulp!
You can use it in baking, skincare, raw recipes, oatmeal and more.
It’s great stuff, and it freezes wonderfully.
As far as soaking goes, if you have a standard blender I would highly recommend soaking your almonds for 8-12 hours before making the milk.
If you have a Vitamix or similar, you don’t have to soak them, but it helps soften the almonds, increases bioavailability and makes them easier to digest.
This recipe is best within the first 3 days of making it.
2 cups raw almonds
5 to 6 cups filtered or spring water (use less water for a thicker milk)
1/2 tsp sea salt
1 tsp vanilla extract
1 tsp maple syrup or honey (optional)
- Blend everything together in a blender on high speed for about 60 seconds.
- Pour the milk through your nut milk bag into a large bowl.
- Squeeze until all the milk has left the almond pulp inside the bag, and the pulp is dry.
- Pour into an airtight container and store in the fridge.
- You can store the almond pulp in a ziplock bag in the freezer for later use if you wish.