In the search for almond milk no sugar added or thickeners like carageenan or guar gum, most people that make their own all had the same response “It’s so easy” and so birthed the idea to this project. With three main ingredients it was as easy as proclaimed. If watery bland almond flavor comes to mind this homemade almond milk is the opposite. Rich creamy texture with intense taste and of hints of caramel. I chose vanilla the first few batches then tried cinnamon. Both great. Don’t leave out the cacao and chocolate options! Below is the recipe and some images of the vanilla batch.
Almond milk much creamier than expected and a perfect match for coffee or cereal, my favorite smoothie and breakfast bowl base, a complete treat on its own.
Nut Milk Bag
What equipment is needed?
Two pieces of equipment. The beauty of this recipe is that it is not only easy but it is also simple. You will not need a blender with a diesel engine for this. You can use a regular blender, Magic Bullet, Nutribullet or any high speed blender. Will there be a difference in the final milk? Not enough to encourage buying a new blender. The milk tastes the same although the almonds may be reduced to a finer grind which brings us to the next piece of equipment, the nut milk bag (feel free to giggle). The nut milk bag is a super fine mesh bag that can be more important than the blender used. This bag allows only the milk to be extracted leaving all fine almond grinds behind. They can be purchased through Amazon which is where I purchased mine. They are priced from $8-12.
What does it cost?
Homemade almond milk can cost less than store bought almond milk. Using ingredients like vanilla bean will increase the costs so you do have control of your budget with this recipe. Another way to save is to buy almonds in the bulk section of the store. Bulk nuts and grains are generally lower in price, less packaging. While buying bulk almonds can cut costs also watch for sales. Freeze your almond inventory to keep freshness and to have on hand.
All almonds are not created (processed) equally.
An educated consumer…. Know your almonds! Know how your almonds are pasteurized. There are no completely raw almonds on the market. A 2007 sterilization act now requires all almonds to have a sterilization process. Avoid almonds sprayed with the chemical propylene oxide and choose flash steam pasteurized almonds. See this article and this easy guide for popular brands. You can always ask your retailer about their bulk almonds to see what process is used.
1 cup raw organic almonds, soaked in filters water
3 cups filtered water
2-4 pitted Medjool dates, top taste and for sweetness (I use 3 large)
1 half vanilla bean (or 1/2 tsp vanilla extract)
pinch of fine himalayan salt, for enhanced flavor
Place almonds in a bowl and cover with filtered water. Best to soak overnight or for at least 8 hours. In a pinch for time 1 hour will work.
Rinse and drain almonds, place into blender along with filtered water, date and vanilla bean
Blend on highest speed for 1 minute.
Place nut milk bag over a large bowl, pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to extract the milk. This can take up to 3-5 minutes to release all the milk.
Rinse blender. Add pinch of sea salt, blend on low to combine.
Pour into glass jar for storage. Stores for up to 3-5 days. Don’t have separation anxiety…shake the mixture before using as it separates while sitting and not actively being toured for cookies, cereal or smoothies.
Notes: Dates or vanilla bean are dry/stiff, to soften soak (an hour and up to 8 hours) in water to soften before use. Other sweeteners that you can use – maple syrup or agave. If vanilla bean is not available vanilla extract can be used or another mild flavor you like. Don’t leave out cacao or chocolate options.
Peace & Non-dairy Cream