A few years ago, I decided to give it a try and I made my own Homemade Almond Milk. I was a bit scared at first, but as it turns out, it’s ridiculously easy! I’m not sure why we always think that making our own food is so complicated, because it’s not! 🙂
Although I have made it before by using a food processor, I’ll admit that it’s A LOT easier with a high speed blender. It’s less messy and it’s less waste too because it grinds everything so fine. It’s better to keep the food processor to make Powerballs and hummus.
Soaked or Sprouted Almonds
You want to soak your almonds in clean water to soak overnight (8-10 hours). Filtered or spring water is best so that your almonds don’t soak up chlorine and other chemicals commonly found in tap water. Soaking almonds (and other nuts) also make it more nutritious and easier to digest. Soaking is also referred to as sprouting, because the soaking in water stimulates the nut as if it was outside in the dirt and ready to grow into an awesome almond tree. This is why sprouting is healthy for us, because the seed/nut is at its peak when it comes to energy. So much energy is needed to grow. Soaking almonds is always a good idea, even just to eat by themselves.
If you don’t have a high speed blender, and you’re interested in using your food processor, here’s how I did it. First, I put my soaked almonds in my mini food processor with a little bit of water, and I pulsed until it was fairly smooth, then I transferred to a large/deep bowl and added the rest of the water and I finished grinding everything with my hand-held immersion blender. Then I used a sieve covered with a clean cheese cloth to catch the milk in a large bowl underneath. I kept the pulp, dried it out and used it in pancakes, no waste! It is possible in a food processor, but a lot easier in a blender.
Making your own plant-based milk is healthier than buying it at the store because most contain a lot of additives that we don’t need to consume. They also often contain a lot of sugar. This homemade version is very easy and much healthier!
No time to soak your almonds? Try this super fast Cashew Whole Milk, ready in just a minute!
Homemade Almond Milk | No Additives, Vegan
A quick and easy homemade almond milk, without any weird additives or tons of sugar.
- 1 cup raw unsalted organic almonds soaked in spring or filtered water for 8-10 hrs
- 5 cups spring or filtered water if you want your milk thicker, use less water
- 3 Medjool dates (optional)
In a blender, simply put the soaked almonds, water, and dates (if using to sweeten), and blend on very high speed until very smooth, about 1 minute.
Strain through a cheese cloth (or a nut milk bag).
Keep in an airtight container in the fridge, up to 5 days.
You can use Medjool dates or maple syrup for a natural sweetness, you can even add some vanilla extract. If you want unsweetened milk, no need to add anything.
Don't throw the almond pulp out! You can dry it and use it as a flour replacement in recipes, like in muffins or pancakes. Keep in the fridge up to 3 days.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 204kcal | Fat: 14g | Saturated fat: 1g | Sodium: 12mg | Potassium: 301mg | Carbohydrates: 16g | Fiber: 4g | Sugar: 10g | Protein: 6g | Vitamin A: 20% | Calcium: 92% | Iron: 1.2%