Commercial almond milk is widely available in stores and convenient, but is lacking nutrients and contains additives and preservatives. “On a personal level, I find commercial almond milk to be watery and a cardboard like taste, says Nicole.” Making you own almond milk, you can control the quality and taste of the finished product such as the sugar levels and texture. Fresh raw almond milk contains live enzymes with no additives or preservatives.
Choose fresh raw almonds and soak them to neutralize enzyme inhibitors, activate their full nutrient potential, and soften them so they’re easier to blend. Most recipes will suggest to cover the almonds completely with warm water and salt for a minimum of 7 hours. The longer you soak the almonds the more creamy the milk. “I choose to soak mine for 3 days.”
Un-strained almond milk is full of fiber, and contains all the nutrients of the nut. If you would prefer a smooth milk that is great for recipes, strain the milk using a milk nut bag or 3-4 layers of cheese cloth over a strainer. If using a milk nut bag, wash the bag thoroughly and dry fully to reuse.
Unsweetned Almond Milk
2 Cups Raw Almonds (Soaked)
4 Cups Water
- To soak almonds – Place 2 cups of nuts in a glass bowl, and cover the nuts completely with water. Add 1 teaspoon sea salt and cover the container with a breathable kitchen towel. Allow to soak at room temperature for 12 hours. If you prefer a thicker milk let them soak longer.
- Drain the soaking liquid (do not use this to make the milk!). Rinse the almonds several times to remove the enzyme inhibitors. You can leave the almond skins on or remove them. Your decision. Skins will give you a very slight bitter flavor.
- Place the rinsed almonds and 4 Cups of water into your blender and blast on high for approx. 60 seconds, until the nuts are completely pulverized. Note: To maximize nutrition use the milk as it is without straining out the pulp. For a smoother commercial style milk strain contents using a milk nut bag or cheese cloth.
- To strain using a milk nut bag or cheese cloth. Pour the milk into the bag or onto 3-4 layers of cheese cloth, twisting the bag/cloth closed, and gently squeezing it to pass the liquid through. Empty the almond pulp and set aside. You can dehydrate the pule to be used in smoothies or pie crusts.
Sweetened
1 tsp Vanilla Extract
2 TBSP Agave
1 TBSP coconut oil (optional)Chocolate Milk
2 TBSP Cacao Powder
1 tsp Vanilla Extract
2 TBSP Agave
1 TBSP coconut oil (optional)Cinnamon Milk
1 tsp Cinnamon
1 tsp Vanilla Extract
2 TBS Agave
1 TBSP coconut oil (optional) - Rinse blender and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blend again, until creamy.
Storage
Store the milk in a sealed glass container in the fridge. Fresh almond milk will keep for 2 to 3 days in a very cold fridge. Non-soaked almond milk will keep for approx. 5 days.