I have been wanting to try my hand at making my own almond milk for a while now. I used to buy almond milk and use it in my smoothies or anywhere I would normally use milk. Then I heard about the carrageenan and other addatives in almond milk, so I went back to cow’s milk and always made sure to buy organic. But when I was doing whole30 I had to stay away from dairy, so regular milk was out. I used only coconut milk (from a can) when I needed milk in a recipe. But I’m currently doing a modified version of whole30 and am not having any dairy. Pluse anything you can make yourself is always a good idea, and guranteed gluten free! So I decided to try making my own.
It turns out it is pretty easy! It doesn’t make a tone at a time, but it only last 3-4 days, so you don’t want to make a lot at a time. You do have to plan ahead though because the almonds have to soak for 8-12 hours. I’ve read you can also add dates or honey to make it sweeter or vanilla to add a little flavor. Added bonus is that you get some almond meal as a byproduct. I haven’t figured out what I want to do with the almond meal yet, but it may be handy to have.
- 1 cup almonds
- Water
- cheese cloth
- Cover 1 cup almonds in a dish until water is 1-2 inches above almonds. Let sit for 8-12 hours.
- After soaking, drain and thouroughly rinse almnods. Place in blender or food processor and add 4 cups of water. Blend at highest speed for 1 full minute. The milk should be frothy at the top. Taste and if desired you can add flavor (honey, dates ,vanilla) and blend again.
- Place 3-4 layers of cheese cloth over a large glass jar and slowly pour the almond milk through the cheese cloth. It will take a while to drain. You can use a spoon to help push through the milk. Work in batches until all the milk is through (but save the almond bits to the side). And you have your Almond milk! Store in refridgerator for 3-4 days.
- - With the almond bits left, spread on parchment lined baking sheet and place in the oven at the lowest setting possible and heat 1-2 hours until dry (I cracked my oven a little bet to let the moisture get out). Once dry you have almond meal!
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