Why buy almond milk when it’s so easy to make at home? Homemade almond milk is better for you, too. Did you know that most store bought nut milks contain unhealthy ingredients (like synthetic vitamins, oils and sugar)?
When you make almond milk yourself, the only ingredients are almonds, water and salt. Optionally, you can add vanilla and your sweetener of choice. It’s that simple!
I’ll admit that making my own almond milk intimidated me at first. The blender part is easy. It was the straining-with-a-nut-bag part that had me concerned.
It’s really not that hard, though, especially if you use my easy straining method (see below). If you want really smooth almond milk for drinking from a glass, you’ll want to pick up a nut milk bag. I don’t recommend the cheese cloth method. Trust me on this one! Otherwise, a regular ol’ fine mesh strainer will work just fine.
Once you’ve perfected your method, it really is a snap to whip up a batch of almond milk. I love to have it on hand for smoothies. It’s also perfect as a milk substitute in recipes like Dairy Free Hot Chocolate, over homemade granola, and more.
- *When starting with raw almonds, you'll want to soak them for about 12 hours (overnight) in water with a bit of unrefined sea salt (about ⅛ tsp). Next, drain and rinse them a few times.
- Place all ingredients in a high powered blender. (I use a Vitamix.)
- Blend until smooth.
- Strain. (See notes below.)
- Store in a glass jar in the fridge for about a week.
- Don't throw away the pulp! Toss it in smoothies, dry it to make almond flour, or use it in other yummy recipes like these cookies.
My easy method is simply to use a fine mesh strainer and a large spoon or spatula to press the pulp down and squeeze out all the milk. This method doesn't catch all the particles and my almond milk isn't as smooth as store bought varieties. For use in smoothies and other recipes, a little almond pulp in the milk doesn't really matter.
If you plan to drink your almond milk straight up, you may want to invest in a nut milk bag or a super-fine mesh strainer. Otherwise, there's no need to bother with an extra, messy step.
Do you make almond milk? How do you strain it? Do you drink it plain or add it to recipes?
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page