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.
- 2 cups almonds, soaked overnight
- 6-7 cups Filtered Water
- 1 pinch Salt
- 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.
- 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.
- Transfer almonds into a high-speed blender once peeled.
- Cover with 6-7 cups of water, depending on the level of creaminess you desire. Blend on highest speed for 1-2 minutes.
- 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.
- Pour back into your blender and flavor or sweeten as needed.
- Transfer to an air-tight container and refrigerate for up to four days.