Homemade almond milk is so easy to make I swear I’m going to do it more often. The hardest part about this recipe is remembering to soak the almonds overnight. Because who has soaked almonds lying around? SOAK ALMONDS — now there’s an iPhone reminder you never thought you’d set.
Soaking the almonds softens the nuts, releases their flavors, and makes for a more creamy milk. Once you’ve made your own almond milk, you’ll wonder, like I do, why soaking almonds is so darned hard to remember. Truly, the taste is deliciousness.
Use your almond milk in smoothies, as a non-dairy creamer for tea or coffee, or with your favorite chocolate chip cookie.
Feel free to experiment with sweeteners too. You can use maple syrup, honey, or agave nectar in lieu of the date. Start with a teaspoon or two of sweetener and adjust for your family’s preference. You’ll need a fine meshed sieve, or good strainer. As well as cheese cloth or a nut bag (who knew?).
What are you waiting for? Let me know if you try making your own almond milk. I’d love to know what you think.
- 1 cup raw almonds
- 4 cups water
- pinch of sea salt
- 1 pitted date
- 1 teaspoon vanilla
- Soak the almonds in 2 cups water overnight. Drain and rinse well.
- In a heavy blender, or Vitamix, add the almonds, 4 cups water, sea salt, pitted date, and vanilla. Blend until smooth and creamy.
- Strain the almond milk through a fine meshed sieve.
- Line the sieve with a large piece of cheese cloth and strain the milk again. Make sure to squeeze all the milk through the cheese cloth to get every last drop!
- Store in a glass jar for 3-4 days.