I love a good almond milk. Mostly, I’m thankful for the alternative to cow’s milk, as it makes my tummy much happier. Luckily, there are tons of great almond milk options in the grocery stores these days, but many of them still have stabilizers and preservatives. On busy weeks, those store-bought almond milks work great for me, but when I have a few extra minutes, I love to make my own at home! It’s extra creamy and delicious, and I love knowing exactly what I’m putting into my body.
Ingredients
- 1 c raw almonds
- 4 c cold, filtered water
- Optional: 1 tsp vanilla extract
Directions
- Soak the almonds in water for 6 – 8 hours.
- After soaking, drain and rinse the almonds.
- Blend the almonds and water on high in a high-speed blender for 4 – 5 minutes (+ optional vanilla extract if you want vanilla almond milk).
- Place a straining bag in a large bowl. Pour the blended almond milk into the strainer, removing the almond pulp from the liquid.
- Store the pulp-free almond milk in an air-tight container in the fridge (I use mason jars!) for up to 5 days.
- Pro tip: make sure you shake your almond milk well before use, as separation is natural.
- Pro tip #2: DON’T THROW OUT YOUR ALMOND PULP!!! It can easily be used to make homemade almond flour! Check out my Homemade Almond Flour recipe to learn how!
Did you try making your own almond milk? Let me know in the comments or on Instagram @haven_quinlan!
