Homemade almond milk is creamy, delicious, healthy and completely puts you in control of all ingredients starting with the amount of almonds, sweetness, infusing flavors and play around with the creaminess.
In general I enjoy the comfort going into an organic food store and buy almond milk but sometimes it’s just fun to do it myself. A couple of weeks ago I tried my first glas of homemade almond milk and since then I am obsessed doing it myself. It even gives me a better feeling of consuming. Making milk became a popular option for vegans, lactose intolerant people or those who love homemade products.
It’s so easy to make your own almond milk – the only thing you need is a blender and a nut milk bag (actually you can also use any kitchen towel where you can rinse throw the blended milk and separate the milk from the nut pulp). It is very important to soak the nuts overnight – on the one side because the nut soften and it is easier to blend and on the other side because the soaking removes the enzyme inhibitors, physic acid, polyphenols and goitrogens that coat the nuts. Some cooks also recommend to peel the almonds – it’s up to you!
A lot of people dehydrate the nut pulp and use it for nut meals – I add it to smoothies or on top of my fruit and breakfast bowls.
- 200g almonds
- 1/2 teaspoon sea salt
- water to cover the almonds
- 800ml water
- 1 Tablespoon agave syrup or other sweetener of your choice
- Put the almonds in a big bowl and cover with water. Add the salt and soak overnight at a cold place. The longer they soak the creamier your milk will get.
- Drain the nuts and wash the almonds.
- Add to a blender with agave syrup and blend on high speed until smooth.
- Place the nut milk bag (or kitchen towel) over a large bowl and strain the mixture through to separate the pulp from the milk. Squeeze the pulp in the nut milk bag to drain as much liquid as possible.
- Add the milk in an airtight jar and store in the fridge for up to 3-4 days.