The beauty of making our own almond milk at home is one I wish everyone would attempt at least once. It’s free of preservatives, thickeners and refined sugars. You can also make it for a lot less and save the pulp to make almond flour. Below I’ve included a couple of flavor variations to spice it up if you’re feeling fancy.
The leftover almond meal can be added to oatmeal, smoothies, and muffins as is in place of flour. You can also spread it out on a baking sheet and bake it in on a low temperature until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months and later used in baked goods, raw crusts or no-bake bliss bites.
If you’re looking to kick-up the flavor you can try adding these ingredients for different versions. The measurements below are for 2-3 cups of raw almond milk. Have fun trying them out and finding which one you like best! This almond milk also pairs beautifully with my hot chocolate mix, perfect for keeping cozy during the holidays.
Sweetened Vanilla: 3 pitted Dates + 1 tsp Vanilla Bean Powder or Extract
Sweetened Chocolate: 3 tbsp Cacao Powder + 3 pitted Dates + 1 tsp Vanilla Extract
Pumpkin Spice: 3 tbsp Pumpkin Puree + 3 pitted Dates + 1 tsp Pumpkin Spice = 1 tsp Vanilla Extract
If you give this recipe a try I would love to see a photo of your recreation! Please feel free to snap a photo and tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss seeing your post! I’m forever grateful for those of you that continue to read my blog and interact with me on all platforms. Thank you for taking the time to check out my little space on the web.
DIY Raw Almond Milk
Yield 6 cups
- 2 cups Raw Almonds, soaked overnight
- 6-7 cups Filtered Water
- 1 pinch Salt
- Soak your almonds with a pinch of salt overnight 8+ hours, the longer you soak the almonds, the creamier the milk will be, do not exceed two days. I like to use a mason jar, covering the almonds until completely submerged. Leaving about two inches of space at the top. Sealing with a lid and placing in the fridge. You can also leave it out on the counter overnight, make sure it's covered.
- Drain and pour almonds into a large bowl. I like to remove the skin from each almond, which is totally optional. It does yield a creamier milk. Feel free to skip this step if you're short on time. It should pop right off after soaking.
- Transfer almonds into a high-speed blender once peeled. Cover with 6-7 cups of water, depending on the level of creaminess you desire.
- Blend on highest speed for 1-2 minutes.
- Pour into a nut milk bag over a large bowl. Alternatively you can use a conical fine-mesh strainer.
- Gently squeeze the nut milk bag until all that remains is a dry pulp.
- Pour back into your blender and flavor or sweeten as needed.
- Transfer to an air-tight container and refrigerate for up to four days.
Will keep up to 3-4 days, refrigerated in a sealed air-tight container
Courses Breakfast, Beverage