As I continue down the path of healthy living and making more and more of my own foods in my kitchen I started having the desire to make my own almond milk. Sure, you can buy almond milk in the store, but knowing specifically where my ingredients are coming from, how they are processed or unprocessed in this case are all important to me. I have already been given the “why would you make your own almond milks looks and conversation about why make it when you can buy it.” All I have to say to that is homemade almond is not only healthy, but it’s so creamy and delicious. It’s better than store bought! It’s easy to make and it’s simply the best!
While making almond is really an old process many people are intimated by such a process. Come along with me and I will show you how easy it is make your very own fresh homemade raw almond milk!
- 1 Cup organic raw almonds
- Water for Soaking
- 3 cups water
- Pitted Dates (at least 2 dates. I use 4 dates)
- Vanilla Bean Stick
- Nut Almond Bag
- Mason Ball Jars for storage
- Soak the almonds for at least 6 hours or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. The longer the almonds soak, the creamier the almond milk.
- Drain the water from the almonds. Discard soaking water.
- Blend the almonds, 3 cups water, dates, and vanilla bean stick until well blended and almost smooth.
- Strain the almonds. Using a nut bag, place over a measuring cup and strain the blended almond mixture.
- Refrigerate almond milk. Store the almond milk in mason ball jars. Raw Almond Milk will keep well for three to four days in the refrigerator.
QOTD: Do you like sweetened or unsweetened almond milk? Do you already make your own almond milk, do you have any tips or tricks?