Now… don’t look at this post about homemade almond milk and dismiss it like it’s some huge challenge and store-bought is just fine by you. I get it, it’s slightly more time consuming than your grocery store nut-milk, but I promise you it is way easier than you think, and the end result is so much creamier and flavorful than what you get at the store. Plus, it’s way healthier! I don’t know about you, but I’d like to avoid eating, or in this case, drinking, ingredients that I can’t even pronounce, let alone know what they are. I’ll be the first to admit that I by no means have a completely clean diet, but why not make small changes where you can, particularly when they end up tasting even better and aren’t a huge inconvenience. So, toss out that carrageenan-filled almond milk and give this a try. I promise, you won’t regret it!
Yield about 2 cups
- 1 cup raw organic almonds
- 2 cups water
- extra water for soaking
- 1 teaspoon vanilla
- 1 date (or different type of sweetener)
- Put the almonds in a bowl and cover with water up to at least an inch above the almonds. Soak the almonds overnight. You can soak them for up to two days. The longer you soak, the creamier the end result.
- Drain and rinse the almonds.
- Place the almonds in the blender with 2 cups of water, the vanilla, and a date.
- Blend on high for about 2 minutes.
- Strain the almond milk through a cheesecloth over a medium-sized bowl and squeeze out as much milk as possible.
This will keep in the fridge for about a week.
If you’d like to use the almond meal, you can easily add it to muffins or oatmeal, etc. as is, or you can spread it on a baking sheet and dry it in a low temperature oven for 2-3 hours.