My husband loves to make his own almond milk. One of these days I am going to catch him on video. So far, he’s been too camera shy for me to make that happen.
He loves the fresh and creamy taste. There is nothing he prefers in his coffee and oatmeal bowl in the morning. Me? I’m happy with just about any store bought plant milk. But I won’t argue that his home made almond milk is pretty wonderful.
Anyway, it is a very simple process:
Drain and rinse almonds.
Blend almonds with water.
Squeeze mixture through a nut-milk bag or cheesecloth.
Enjoy the milk and use the almond meal to make this fabulous Iron Rich Granola or cookies!
And I got a tip from my friend Ellen about almond milk. If you are using it for cereal, there really is no need to even strain it. Just blend the almonds with water and enjoy. Yes, the milk will have more texture, but hey, doesn’t cereal have lots of texture anyway?
There are all types of fabulous plant-based milks: almond, cashew, soy, hemp, pumpkin seed…the list goes on. Are you a plant-based milk drinker? Let me know in the comments, what’s your favorite kind. I would love to hear from you.
Thanks for reading…a plant based diet is great for the planet, the animals and you.
Homemade Almond Milk
- 1 cup raw almonds
- 1 teaspoon vanilla optional
- 1-3 pitted dates optional
- 1/2 teaspoon cinnamon or nutmeg optional
- In a medium sized bowl, cover the almonds with water and allow to soak for 60 minutes or more.
- Pour the almonds into a colander and allow them to drain. Rinse the almonds.
- Place the almonds in a blender with 4 cups * of water. Blend until smooth.
- Place a nut milk bag or strainer lined with cheesecloth over a medium sized bowl. Pour the contents of the blender into the bag or cheesecloth. Use your hands to squeeze the liquid out of the bag or cheesecloth into the bowl.**
- If adding optional flavorings, pour the almond milk back into the blender. Add the flavorings such as vanilla, date and/or cinnamon. Blend again until smooth. Enjoy!