I’ve been using almond milk since I went dairy- and soy-free. I don’t drink it by the glass, but rather put it in smoothies or in my porridge/oatmeal. There are two problems with store-bought almond milk: (i) most are made from conventional almonds, and (ii) all contain some sort of gum that I’m allergic to. Fortunately, I’m not allergic to carrageenan, but I do not like what I read about this stuff, so I wanted to find a healthier alternative.
Homemade almond milk is so easy to make, and best of all, if you like it sweetened, you can sweeten it with your chosen sweetener. If you’d like to add other flavorings such as cocoa or vanilla, you can also do that. But best of all, there are no weird ingredients in it.
To make this homemade milk organic, may actually be about the same price, if not a little more than store bought almond milk in those horrid aseptic containers. But, it tastes so good! I chose to leave the almond pulp in the milk, but if you want the milk like the store-bought almond milk, simply strain through a cheesecloth/old pair of clean tights/stockings a couple of times. You can discard the pulp or plonk it into smoothies or other food. Next time, I may roast the almonds slightly for more flavor.
HOMEMADE ALMOND MILK (VEGAN)
makes about 1 liter/1 quart with pulp
- 130 g (1 c) whole organic skin-on almonds, soaked overnight
- 720 ml (3 c) filtered water
- 1 pinch salt
- other flavorings, such as cocoa powder, sweetener, vanilla, almond extract etc, if desired
1. Rinse the pre-soaked almonds in clean water until the water runs clear.
2. Place the almonds, water and salt into a high-speed blender and blend until smooth-ish*.
3. Add flavorings if using and then blend again.
4. Pour into a storage container and store in the refrigerator. Shake before using. Stores well for up to 5 days.
* If you want a smoother milk, strain after step 2. Pour the liquid through a sieve lined with cheesecloth, or a pair of clean old tights/stockings. Do this twice, then continue to step 3 or 4.