Homemade almond milk is fabulous. It's the #1 milk substitute in our home. I started making almond milk years ago. When I started I didn't have a fancy high-speed blender; I just used my Ninja (which I purchased on sale and with a coupon - so it was super cheep and perfect for me at the time). Don't shy away from making homemade nut milks because you don't have a high-speed blender. You can still do it my friends! And making your own nut milk is a great way to decrease your waste in the kitchen, a mission I take very seriously everyday.
I'm writing this post today because I make almond milk a little different. From what I've read in cyberspace, a typical recipe calls for 1 cup almonds to 3 or 4 cups water. Well, I use a lot more water. I find the milk is still rich and delicious. I purchase raw, organic almonds in bulk, and they can be expensive (although they are often on sale at my Coop) so I like to stretch my dollar a little further by adding more water. So today I wanted to share my recipe with you and my almond milk making process.
-1 cup raw, organic almonds
-7 cups filtered water
-1 teaspoon vanilla
1. Soak almonds in filtered water for 10-20 hours, or just over night. I prefer soaking them on the longer end (and I change the water once). While making breakfast for the kids in the morning I get a bowl of almonds soaking, change the water before bed that same day, and then make the milk the next morning during breakfast. I find it easier to make the milk while I'm already in the kitchen doing something - I have a momentum going and it works for me.
2. When the almonds have been properly soaked, drain and rinse with filtered water
3. To your blender add almonds, 7 cups water, and vanilla
4. Blend on high for 60 seconds (I currently use a Vitamix)
5. Here's a step in the process that might be different from most:
*After blending I let the milk sit in the blender for about 5 minutes. This gives the milk time to settle and the foam to gather on the top. After the 5 minutes I scoop off all the foam. After removing the foam my original 7 cups remain. I dislike straining foamy milk through the nut milk bag. See pictures below for foam scooping process:
5. After you scoop off the foam, strain the milk through a nut milk bag. I strain the milk into an 8 cup glass Pyrex
6. Transfer to glass pitcher with lid and store in the fridge for up to 4 days
*If using a "regular" blender, start with 5 cups water and blend on high for up to 2 minutes. Add more water in future batches if you like the consistency & taste with 5 cups.
Shared on: Wellness Weekend & Lunch Box Love Fridays