Homemade raw almond milk…so simple, so easy…and so much better than the store bought stuff!
I buy my organic raw almonds from Bremnar Farms Roadside Stand online: Bremnar Farms
You can use essentially any nut for this recipe, just use a bit more or less water based on how thick you want it to be. Cashews work too! Hemp seeds also work.
Why organic raw almonds? Because just like with my veggies and fruit, I don’t want my almonds full of pesticides. Why raw? Because almonds that have been pasteurized lose their good enzymes and a lot of the nutrients that make almonds so GREAT!
Almonds need to be soaked overnight, so put 1 cup of raw almonds in a bowl and cover with enough water to cover the almonds completely with about 2 inches extra on the top.
In the morning, rinse the almonds to get rid of the soaking water.
Ingredients:
- 4 cups filtered water
- 1 cup raw almonds which have been soaked overnight and rinsed
- Optional: 1-3 medjool dates, 1 tsp vanilla extract, dash of Himalayan sea salt
Method:
- Soak almonds overnight.
- Rinse almonds to get rid of residual soaking water.
- Add almonds and filtered water to a blender, and blend on high until completely smooth (I use my VitaMix).
- To strain the pulp out you have a few options, you can use a nut milk bag, cheesecloth or a cheap paint strainer bag. I use a cheap paint strainer bag! You can find them in the paint aisle at Home Depot and usually they come 3-4 to a package and they are CHEAP and hold up well!
- Strain blended mixture through your choice of paint strainer bag, nut milk bag or cheesecloth into a bowl or jar. I usually put my bag into a small pitcher, secure the bag over the top (it has elastic) and pour the blended mixture into the bag.
- Strain the milk through the bag by gently squeezing the mixture in the nut milk bag with your hands (wash them first, duh!) until there is no more liquid left, just almond pulp.
Notes: If you want the milk to have a little bit of sweetness, you can throw 1-3 medjool dates into the blender with the almonds – just make sure you remove the pit and rinse them first. You can also add a dash of himalayan sea salt and/or some vanilla extract.
Transfer almond milk to a mason jar or other glass container and store in refrigerator. It’s good for about 3-4 days.
You can also modify this and use organic hemp seeds! Those don’t have to be soaked overnight, but I do suggest keeping hemp seeds in the refrigerator.
Happy Vegan Eats!