Whenever I used to hear about peeps makin’ their own nut milks from scratch, my gut reaction was always, “Ain’t nobody got time fo’ that!” Turns out, making almond (or cashew, soy, oat, etc.) milk is EEEEEEEASSY! So why make it at home? Well, it’ll save you some dolla dolla bills, and it’s hella gratifying to make something that actually tastes amazing from scratch! Right? Right.
DIY Almond Milk
- 1 cup raw almonds (organic, if possible)
- 4 cups filtered water
- a nylon mesh bag for straining (I got mine at Whole Foods)
- High-speed blender
- Glass jar
Optional: vanilla extract, dates, agave, maple syrup, banana, cinnamon… pretty much anything you’d like to sweeten or flavor it with.
Soak your almonds for 12 hours or more. Drain and rinse almonds, and throw them in the blender with 4 cups of water. Blend throughly until it looks like heavenly, delicious milk! Grab a big bowl and strain almonds through nut milk bag. Make sure to get every last drop out. If you’d like to add additional ingredients such as sweeteners, place everything back in the blender and mix it one last time.
BONUS: Save the almond pulp! You can either dehydrate it to create almond flour for baking or you can make body scrubs and other fun beauty products with it. Stay tuned! I’m gonna post an almond DIY beauty recipe later this week!
Filed in: vegan food