I have been meaning to make homemade almond milk for sometime now. I absolutely love almond milk and tend to buy it often. The thing I really dislike about it (as with most foods from the grocery store) is that a lot of times it has added ingredients that really just don’t seem to need to be in there, even the organic stuff. Though that tends to be the story of most of the food products people buy. It’s all so over-processed and filled with unnatural junk. These are all reasons why I’ve changed my lifestyle and rarely consume store-bought processed foods, I try to make everything I can myself and eat as many fresh foods as possible.
I came across a few really great recipes and finally took the time to experiment and make my own homemade almond milk and now that I have, I will never buy it again. This recipe is simple, fast (besides soaking time) and it requires only a few ingredients. It is creamy, sweet, nutty, rich and full of luscious nutrients, plus it is great for those on dairy-free or raw diets and vegans. It’s great as is, in smoothies, served over your favorite granola or cereal, heated up with chai spices or chocolate, etc.
In addition to all these other great things, it’s also much cheaper than the almond milk you buy at the store and it isn’t loaded with all that scary junk like carrageenan, gums, etc. Bonus if you are into chocolate milk – try adding 1-2 tablespoons of raw cacao powder or unsweetened baking cocoa when blending.
Soak almonds and vanilla bean (if you are using one) for at least 6 hours, preferably overnight. Place soaked almonds, the whole soaked vanilla bean chopped up or vanilla extract, honey (or other sweetener), a dash of sea salt and 4-6 cups of water in a blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top. Strain milk through a nut bag, doubled up cheesecloth or a fine mesh strainer. You will then be left with almond pulp that can be saved and used for spreads, butter, crackers, cookies, crusts, etc. You can also freeze the almond pulp for later use. Serve or store in a covered jar or pitcher in the refrigerator, it’ll be good for about 5 days. Try adding 1 tablespoon of raw cacao powder or unsweetened baking cocoa when blending for delicious chocolate almond milk!! * You can also leave out the sweetener if you wish to have it be unsweetened
Discard soaking water and rinse almonds and the vanilla bean.
Serve or store in a covered jar or pitcher in the refrigerator, it’ll be good for about 5 days.
* You can also leave out the sweetener if you wish to have it be unsweetened
EDIT 9/2013 – I realized I was using far too many almonds than what was needed so I changed the recipe from 2 cups of almonds to 1. Still just as good and way cheaper to make!