Homemade almond mylk is very easy to make, really! It takes less than 10-15 minutes and all you need is a cup of almonds, a blender, and a nut mylk bag. It tastes unbelievably delicious (nothing like the store-bought ones) and better yet doesn’t include all the nasty additives such as carrageenan, vitamin A palmitate, lecithin, vitamin D2 and “natural” flavors.
Soak almonds overnight, drain and add to the blender with fresh filtered water. You could also add dates and/or vanilla beans for an even more delicious flavor. Strain the mylk through a nut mylk bag and squeeze well to drain all the liquid. You’ll be left with fine almond meal inside the nut mylk bag, which you can use to make my Hazelnut (or Almond) Blondies, Almond Pulp Macaroons, and Chocolate Coconut “Bounty” Bars, or Sesame Fig Bliss Balls!
Homemade Almond Mylk
Ingredients
- 1 cup raw almonds
- 4-5 cups filtered water
- 1 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1-2 dates optional
Instructions
- Cover the almonds with filtered water and let them soak overnight
- Drain the water and add almonds to the blender along with 4-5 cups of fresh filtered water, vanilla, cinnamon, and dates if using. The less water you use, the creamier your milk will be
- Blend for 1-2 minutes until it is smooth and frothy. If you don’t mind the tiny almond chunks you can enjoy your almond milk as it is. But if you prefer a smoother, creamier product you can strain your almond milk
- Put a nut-milk bag in a funnel that sits on top of your milk jar. Pour the mixture into the nut milk bag in batches depending on the size of your funnel and bag. Squeeze the bag gently with your hands and try to get as much of the milk out into the jar as you can. Save the pulp to use in one of the recipes linked above and store the milk in the fridge for 4-5 days. Enjoy!
