Homemade Raw Almond Milk
Homemade almond milk is really easy to make and is definitely worth the effort for the taste, health, and ecological benefits. All you need is raw almonds, a few standard kitchen tools, and a straining bag (our Organic Cotton Muslin Produce Bag does a great job). The majority of it's content is water, which can be easily filtered from your tap. Almond milk has a creamy texture and contains neither cholesterol nor lactose, perfect for those who are lactose-intolerant and others who wish to avoid dairy products.
Did you know?
The almond is technically not a nut? It's the seed of the fruit of the almond tree. Like its cousins the peach, nectarine, plum, apricot, and cherry, the almond tree bears fruits with stone-like seeds, or pits. Our almond "nuts" are inside the pit.
Reasons Why Making Homemade Almond Milk is Eco-Friendly:
- No transporting of heavy liquid containers, mostly water, which avoids air pollution and reduces carbon footprint
- Homemade almond milk saves packaging from recycle or landfills
- As plant milk it's a great alternative to dairy milk, whose production has a very high carbon footprint
Reasons Homemade Almond Milk is Healthy:
- Fresh for maximum vitamin strength and it contains no chemicals or preservatives
- Almonds are highly touted for helping protect against heart disease, diabetes, cardiovascular disease, and lowering cholesterol
- According to World's Healthiest Foods, almonds are a very good source of biotin, vitamin E, manganese, and copper
1 cup raw almonds
2 cups filtered water plus enough for soaking
Simple Ecology Muslin Produce Bag
(small or medium size is best)
Large measuring cup
Glass container for storage
Prep: 24 hours
Time: 15 minutes
Makes 2 cups of delicious almond milk
- Soak almonds in filtered water at room temperature for 24 hours, making sure they are completely covered by the water.
- The next day, drain the cloudy water and give them a quick rinse (we save this water for our garden).
- High speed blend the almonds along with 2 cups of fresh filtered water until liquefied (you can add more water for thinner milk, some people prefer 3 or even 4 cups of water per cup of almonds).
- Pour the blended almond mixture into the muslin bag above a large measuring cup to catch the milk.
- Pull drawstring on bag closed and squeeze out all the excess liquid into the measuring cup (you’ll be surprised at how much more milk you can squeeze out of the bag).
- Refrigerate the milk for 3 to 4 days in a glass container.
- The milk will separate over time, so shake or stir before serving.
- Refrigerate the remaining pulp from the bag and use for baked goods, pancakes, waffles, and smoothies.
- For longer keeping, dehydrate the pulp on a baking sheet in the oven (on lowest heat) until completely dry, and place in a food processor or blender to make almond flour.
- add a touch sugar or agave to increase sweetness
- add a pinch of sea salt to enhance the taste
- add 1/2 teaspoon of vanilla extract for vanilla almond milk
- add 1 1/2 tablespoons of cocoa powder and a sweetener for chocolate almond milk
- blend with 1 cup of fresh strawberries for strawberry almond milk
- add 1/2 teaspoon of maple extract for maple almond milk
- OR create your own favorite!