I’m sure you’ve seen it before.
But refreshers are always nice.
It’s so easy to buy almond milk at the store, but it’s also incredibly easy + cheap to make at home. I’ve made it in the past, and never really loved it, but this version is now my favorite.
How to make your own almond milk – use any nut you like!
1. Soak 1c of nuts in water overnight and rinse after soaking. ~8hrs
2. Grab your blender!
3. Add 4c of water.
4. Starting at a medium speed + working up to full power, blend the mixture for about 1 minute.
5. Buy cheesecloth or a nut milk bag. Yes, there is such a thing as a nut milk bag and it most likely is the easiest to work with.
6. Fold in half to create a double layer and drape it over a strainer. A double layer, fine mesh strainer will also work.
7. Pour the milk in increments, giving it time to drip through the cheesecloth. This step can take some time. When it’s empty, fill + repeat.
8. To speed up the process, you can gently gather + squeeze the cheesecloth together. Try not to squeeze much, as some of the almond pulp will find it’s way through.
9. Once you have your bowl of milk, you’re done! Or, you can add a few fun things to the mix.
My favorite version yet!
- 1T apricot paste [lightly sweeten]
- 3/4t vanilla [add flavor]
- 1/2T chia seeds [helps to thicken]
10. Blend again.
11. Pour into a sealed container + refrigerate for 3-4 days. Yields 4 cups. Shake the container before each use.
*If you like a slightly thicker milk, I definitely suggest adding the chia seeds. Flax may work, but I’m not 100% sure. You can use 3c of water with 1c nuts as an alternative, for a thicker consistency. I’ve also seen people add sunflower lecithin to help thicken and bind it all together.
I highly suggest pairing an ice cold glass with fresh, out of the oven, almond apricot butter cookies.
Have you ever made your own milk?
Looking for something to do with the leftover nut pulp? Check out this recipe for raw nut pulp hummus.