Since taking my real food pledge I have not bought almond milk, because as a general rule I don’t enjoy anything that is sold in a tetra pack, it always has that cardboardy taste, plus I have when I have read the ingredients on the box there seems to be a range of nasty ingredients included.
Making your own almond milk could not be easier and it tastes amazing. The process to make almond milk is fairly quick and it is actually fun and therapeutic! You can squeeze those almonds and get all of the tension out of your body if you have had a challenging day!!
There are a few different ways to make almond milk, but this is how I have been making mine for quite a while now, and it works every time! Have fun milking almonds!!
- 1 cup raw almonds
- 3 cups of purified water
- 5 dried dates (optional)
- Dash vanilla extract
- Place the raw almonds in a glass bowl or jug & cover with the water for 12 hours.
- Rinse the almonds several times during the 12 hours to remove any of the anti-nutrients and enzyme inhibitors.
- After 12 hours the almonds will have swelled with water and look a lot more plump, drain the water & place the almonds, a fresh 3 cups of water, dates and vanilla extract in your blender or food processor. Start blending at low speed & accelerate to high speed until all of the nuts are completely pulverized.
- To strain, get a clean cheese cloth or loosely woven cotton tea towel & place over a glass jug.
- Pour small amounts of almond milk and pulp into the cloth & then squeeze until every last drop is out.
- Set aside the almond pulp & repeat the process. The creamiest tastiest part of the milk is in the last squeeze so be sure not leave any liquid behind.
- Store in a glass jar in the fridge, It will keep for about 2 days or 3 days.
- You can use the almond pulp in crusts or bliss balls, so don't waste it.