DIY 3 Ingredient Raw Almond Milk

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Why make your own almond milk at home? Well, for starters you’ll end up with creamy plant based milk that is free of preservatives, thickeners and refined sugars. You can also make it for a lot less and save the pulp to make almond flour. And it is not as tricky or time consuming as you might imagine, and if you make a large enough batch you’ll have plenty of almond milk to get you through the week.

 

 

Ingredients

  • 2 cups almonds, soaked overnight
  • 6-7 cups Filtered Water
  • 1 pinch Salt

Instructions

  1. Soak your almonds with a pinch of salt overnight 8+ hours, the longer you soak the almonds, the creamier the milk will be, do not exceed two days. I like to use a mason jar, covering the almonds until completely submerged. Leaving about two inches of space at the top. Sealing with a lid and placing in the fridge. You can also leave it out on the counter overnight, make sure it's covered.
  2. Drain and pour almonds into a large bowl. I like to remove the skin from each almond, which is totally optional. It does yield a creamier milk. Feel free to skip this step if you're short on time. It should pop right off after soaking.
  3. Transfer almonds into a high-speed blender once peeled.
  4. Cover with 6-7 cups of water, depending on the level of creaminess you desire. Blend on highest speed for 1-2 minutes.
  5. Pour into a nut milk bag over a large bowl. Alternatively you can use a conical fine-mesh strainer. Gently squeeze the nut milk bag until all that remains is a dry pulp.
  6. Pour back into your blender and flavor or sweeten as needed.
  7. Transfer to an air-tight container and refrigerate for up to four days.

Notes

Will keep up to 3-4 days, refrigerated in a sealed air-tight container If you’re looking to kick-up the flavor you can try adding these ingredients for different versions. The measurements below are for 2-3 cups of raw almond milk. Have fun trying them out and finding which one you like best! This almond milk also pairs beautifully with my hot chocolate mix, perfect for keeping cozy during the holidays. Sweetened Vanilla: 3 pitted Dates + 1 tsp Vanilla Bean Powder or Extract Sweetened Chocolate: 3 tbsp Cacao Powder + 3 pitted Dates + 1 tsp Vanilla Extract Pumpkin Spice: 3 tbsp Pumpkin Puree + 3 pitted Dates + 1 tsp Pumpkin Spice = 1 tsp Vanilla Extract
Margaret ChapmanAbout Margaret Chapman

Margaret aka PlantStrongVegan is the sole creator of the blog ThePlantStrongVegan.com. She spends her time developing gluten-free, vegan recipes and promoting an eco-friendly way of life. Born and raised in Ft. Worth, Texas - her passion for inspiring others to thrive on a plant-based lifestyle stems from her southern upbringing. She dedicates her time to sharing good food that's good for you!

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