It blows my mind that I haven’t posted about my obsession for homemade almond milk yet. I went through my archives. I looked. Maybe it accidentally got deleted? I don’t know. I just can’t believe I haven’t shared.
I feel in love with almond milk a few months ago when I started reducing dairy in my diet. I tested all the store brands, finding good and bad qualities in each. I knew there was a way to make my own almond milk, but like most things, I thought it was time-consuming and tedious. Finally I caved. Just like mayo and butter and yogurt and almost every other kitchen item I feared, making almond milk is easy as pie. Yes, it is a bit time-consuming. But that time is more wait than activity. A couple of days of soaking plus 3 minutes in the blender. Presto–perfect almond milk. The creamiest almond milk you’ll ever drink. Guaranteed, you’ll never go back to the store-bought stuff again.
Homemade Almond Milk
- 1 1/2 cups almonds
- 3 cups filtered water, plus extra water for soaking
- Honey or agave nectar for sweetness
Soak almonds in a medium bowl at room temperature for one to two days (two days means creamier almond milk, but make sure not to soak them longer than that as the nuts might start to go off).
Drain almonds and mix together in a blender with 3 cups of cool filtered water. If using any sweetener, now is the time to add it. But personally, I think it’s just perfect plain! Blend the nuts and water together in a blender on the highest speed for 3 minutes.
Strain almond milk through a nut bag or fine mess sieve into a large mason jar (or two and freeze half for later! Milk will keep for 2-3 days in the refrigerator. Supposedly you can dry the remaining almond meal in a low oven and use for baking, but I’ve never tried.