Homemade Almond Milk
Hey folks! My sincere apologies for the long hiatus. I hope everyone had a wonderful holiday season and sparkly New Years, and that you are, like me, maybe finally getting back into the normal(ish) swing of things!
Kicking off the new year, the clock has been ticking away as my March wedding fast approaches! Naturally, that means I’ve been trying my darndest to make smart food choices and stay true to a mostly Paleo way of life. This means, while I have made allowances for occasions like my bachelorette party and Scott’s birthday, on a regular daily basis, I’m grain, legume, sugar, and dairy-free. Even last year both Scott and I leaned more “Lacto-Paleo,” but I find I feel my best when I stay away from the stuff all together. That means no cheese on my salads, no cream in my coffee. And I’m really okay with it!
So speaking of dairy, one thing I tried this year with much success, was making my own almond milk. While I used to keep the stuff around as a staple for daily smoothies, I’ve switched to mostly eating eggs and fresh juice in the morning. However, I still enjoy a smoothie or two on the weekends as a pre-workout boost. Since I don’t go through a carton as fast as I used to, making my own unsweetened almond milk was great, because I wasn’t left with a lot sitting in the fridge for weeks on end. Its also nice knowing that after such a simple process, theres such a great reward in the form of healthy and additive-free milk. All you need are almonds, water, and either a juicer or a food processor and cheesecloth!
Homemade Almond Milk (makes about 1 quart)
- 2 Cups whole, raw almonds
- juicer or food processor
- cheesecloth or nut milk bag (if using food processor)
- 1 tsp vanilla extract
- Soak the almonds overnight in about 6 cups of water. This is called “sprouting” the nuts. Sprouting nuts helps remove the enzyme inhibitors, activating and multiplying more of their nutrients!
- Rinse the almonds until the water runs clear.
- Add rinsed almonds to a bowl and add 6 cups of water (if you want to make different amounts or different types of nut milk, the key is always use a 1 to 3 ratio of nuts to water).
- If using a juicer, just begin spooning the nuts and water through your juicer and watch the magic happen! If using a food processor, blend the nuts and water until the nuts are finely ground and the water has turned a milky color.
- If you used a food processor, transfer the mixture into your nut milk bag or cheesecloth that’s been folded over 3-4 times. Strain all the milk out of the nut mixture. Whichever process you’re using, you can keep your almond pulp! Either mix it with a few other ingredients like date paste, coconut, vanilla and other spices and make some raw cookies, or dry it in the oven at 200 degrees to make yourself some almond flour!
- If you’d like, add a teaspoon of vanilla to flavor your milk.
Your fresh almond milk will keep in the refrigerator in a mason jar for about 1 week. Enjoy!