When I buy almond milk in the supermarket I try to find the ones with minimum ingredients but it’s sometimes hard to find… Usually I find the ones with a lot of weird and unnecessary ingredients…. I knew it was super easy to make your own but I had never tried it before, until now. And I can say that I will never buy almond milk in store again. Just have almonds at home and you can make almond milk whenever you want. Or why not try cashew or macadamia milk? Just do the same process. :)
3 dl raw almonds
4-6 dl water to mix the almonds with (depending how thick you want your milk).
pinch of salt (I use himalayan salt)
- Soak the almonds overnight or at least 6h. Place the almonds in a bowl and cover with about 5 cm of water. They will plump as they absorb water. The longer the almonds soak, the creamier the almond milk.
- Drain the almonds and wash them with water. Add your soaked almonds, water, salt, to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
- Strain using a nut milk bag or you can use a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted.
- You can save the leftover almonds for adding to your food or baking. (see notes down below).
- Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days. Shake well before drinking, as it tends to separate.
Notes: Using the leftover almond meal: The leftover almond meal can be added to oatmeal, smoothies, cakes etc. Spread it out on a baking sheet and bake it in 75C until completely dry (2 to 3 hours).