Make your own almond milk! Great alternative to cow’s milk for those who want an allergen free alternative to dairy and soy milks.
Author: Whitney Love
- 200 grams/ 1 cup raw almonds
- 800 ml /3 cups water
- 1 tablespoon sweetener of your choice (raw sugar, caster sugar, brown sugar, agave nectar, etc.)
- a pinch of sea salt
- Soak the almonds in the water for 8-24 hours at room temperature. The water will get cloudy, but don’t worry-you will drain off that water anyway.
- After the almonds have soaked, drain off the soaking water and discard it. Place the almonds and 3 cups of fresh water (not the soaking water) in a blender and blend until the almonds have crushed completely. The mix will be foamy and look like cow’s milk with almond bits floating in it.
- Using a strainer set on top of a bowl, pour the contents of the blender into the strainer. Allow the liquid to strain through the almond mass and into the bowl. Continue to strain away the almond mass from the liquid by stirring the almond mass a bit to help the liquid drain. You can also use the back of a spoon to press the almond mass against the sides of the strainer to help get as much of the liquid out as possible.
- Now you have almond milk. Season to taste with sea salt and the sweetener of your choice.
- Pour your almond milk in a glass pitcher or other type container of your choice and store in the fridge. The almond milk will last for 3-5 days, unless you drink it all first. Enjoy!
A good quality, high speed blender such as a Vitamix and Blendtec are perfect for this but most blenders should do the job just as well.