I have been wanting to make homemade almond milk for FOREVER! Unfortunately, I never invested in a nut milk bag, and I thought it would be too time consuming. Now that I have one…well, it does take a few days to make… but it’s pretty easy. But messy. Regardless, I would make this again. And again. Because it is delicious, and creamy, and vanilla-ey… and almost tastes like liquid ice cream. I think next time I am going to experiment with a few different flavors and sweeteners… maybe try a chocolate almond milk??
- 1 cup of almonds (I bought mine from the whole foods bulk section)
- 2-4 cups water
- 1/2 vanilla bean pod (or 1 tsp vanilla extract) – I bought my vanilla bean pods from whole foods
- 1/2 tsp salt
- optional: sweetener to taste (honey, date paste, stevia, maple syrup)
- Soak almonds in water for 1-2 days
- After almonds have been soaking, drain and rinse
- add almonds to blender with 2-4 cups of water (2 cups =more creamier, 4 cups=thinner, but more yield)
- blend almonds & water for 2-3 minutes
- place nut bag over top a bowl and pour almond mixture into it
- squeeze. and SQUEEZE that bag until there is no more liquid in it. You should only have leftover almond pulp (which you can make almond meal/flour – see hot-to here)
- Pour liquid into a jar/container (I used a tall mason jar)
- split vanilla bean & scrape out insides – add to almond milk (or just add vanilla extract)
- add in sweetener, if you would like (I used stevia) – make sure to add a little bit at a time & taste test
- shake all ingredients up and enjoy! Lasts for about a week in the fridge.