I had been wanting to give this a try for a while but put it off as I thought it may be a difficult endeavor. Well, guess what! It’s not! It’s super easy. No more store-bought almond milk for me! I would definitely recommend giving it a try. But I will say I’m going to order a nut milk bag online, the cheesecloth works just fine but it will be more convenient with the proper tools.
Now that I’ve tried almond milk, next up is oat milk, hemp milk, pistachio milk – so many options!
You will need:
- 1 cup almonds
- 4 cups filtered water
- 1 tsp vanilla extract
- 2 medjool dates
- 1 tsp cinnamon
1. Soak the almonds in water for 24-48 hours. I soaked mine for 24 hours and it worked out great.
2. When the almonds have finished soaking, strain and rinse.
3. Add the almonds, filtered water, vanilla, medjool dates and cinnamon into a high-speed blender.
4. Blend on high until milky and frothy, it starts to smell AMAZING at this point!! So fresh!
5. Now you’ll want to strain the milk. Line a fine strainer with cheesecloth and slowly pour the blended almond milk through and into a jar. I only had a little tiny strainer so this took a while! Another reason I’ll be getting a nut bag. Nut bag…hahaha! It was pretty funny looking around Vancouver for one as no one seems to know what they are…”Ummm, excuse me I’m looking for nut milk bag.”
6. And that’s it! Store in the refrigerator, it should last for 3-4 days.
I forgot to photograph the leftover almond meal but as you strain the blended milk through the cheesecloth you’re left with this great almond flour, really squeeze the cheesecloth to get out all the excess liquid. I’m not sure what I’m going to do with it yet but it could be used in baking and all sorts of other recipes.
I’ve already used my almond milk in Overnight Chia Oats (my current breakfast obsession), smoothies, coffee and Banana Ice Cream! You can add or omit whatever flavours you want, if you don’t have dates-no problem, they’re totally optional. You could also add maple syrup, honey, cardamon – get creative! I can’t wait to try more varieties.
Do you make your own nut milks? What’s your favourite kind?
Any suggestions for the leftover almond flour?