For so long I have wanted to make my own nut milk. Like most of us, it seemed a lot easier to just pick a carton from the store. So my longing to complete the process got pushed to the side until most recently, I made some homemade cereal. To put almond milk with added stabilizers etc.. into freshly made cereal just didn’t seem right. So, the time had come to throw out that Almond Breeze and pull out that cheese cloth.
I have to be honest, the process was SO much easier than I anticipated. It took no time at all. So long as you soak the almonds (or any nut/seed) overnight, the rest comes together in under 5 minutes.
So it worth making your own? Heck yes! The pure almond taste is unlike anything you will get from a carton. The frothy texture is also a nice added bonus. What’s best is that this recipe is a mere base for any flavours you want to add. I like the idea of adding matcha and cinnamon or cacao and peppermint oil. Will test those out and update the recipe ASAP.
• 1 cup almonds soaked overnight(any nut/seed will work too!)
• 4 cups water
• 1 tsp pure vanilla extract (non alcoholic) or the seeds of 1 vanilla pod
• pinch of pink himalayan sea salt
• 2-3 drops liquid stevia (2 tbsp maple syrup or 3-4 medjool dates will work too)
• optional flavour combinations- add 1 tbsp of the following: cacao, cinnamon, matcha powder, ginger, maca powder
1. Soak almonds overnight (these are easier to digest and to blend!)
2. Place a cheese cloth over a large bowl. Rinse soaked almonds under cold water.
3. Add rinsed almonds, 4 cups of water, vanilla, salt and stevia to a high powered blender or food processor. Blend twice on the highest power.
4. Pour mixture over cheese cloth. Lift up the ends of the cheese cloth and form a ball. Squeeze the pulp until no liquid remains. (*add the leftover pulp to your next granola or smoothie)