HELLO! This post is a bit different for me as I’m starting to share a new interest I’ve developed, making a lot more of my own ingredients, including my own milk, sauces and cheese.
Why you may ask?! Well, for one I like to try and challenge myself to see if I can stick with it and keep up the challenge I’ve put forth, but more importantly to reduce my eco footprint! Now now, I encourage you to keep reading. As a native Calgarian everyone told me I’d become a treehugger once moving out to Vancouver, and I have to say I’ve definitely been influenced. I started to read more, watch more and do more to save what I could and educate myself on what easy changes I could make. An obvious one is recycling and more importantly composting but what about REDUCING!
Please know this post is not sponsored , but does include affiliate links to help support my business. Thanks for reading.
Now you may think how is making my own milk helping to reduce my footprint? There’s definitely a small bit of waste that goes into making your own milk, BUT if you can save on the container and know what ingredients are in what you are drinking, I already see the upsides. As well, you can help save on transportation resources i.e. gas and car maintenance to deliver the product to the store and your time to pick up the product from the store.
Well, you are probably curious now what is in almond milk, and may think it is some crazy scientific baking recipe to make it. Well it isn’t.
Almond milk = almonds + water.
That is it. Two ingredients. Pretty simple if you ask me.
To start making the almond milk, soak approx. 1 cup (makes one batch) of raw almonds (such as these, or buy in bulk) (no salt or flavouring on them) in water for 8 – 12 hours. If you’re like me and always forget this step to do ahead of time, you can cheat it by adding boiling water to the almonds and let it sit for approx. 30 – 60 minutes.
Once soaked, add the almonds to a high speed blender. I’m fortunate to own a Vitamix, which does an amazing job breaking down the almonds. Any blender will do, I used to own a Black and Decker Blender and it worked great! Add 4 cups of water to the almonds and blend on low, then working up to the high blend setting for approx 60 – 120 seconds.
You will notice some foam start to develop and slowly the almonds will break down, combining with the water and slowly creating milk!
Once you see most of the almonds broken apart, comes the fun part, flavouring! I love a slightly sweet and vanilla almond milk as my main use for milk is for my morning coffee (you can see me drinking it almost every morning on my Instagram story).
I like to include 1 – 3 dates, a splash of vanilla extract and if I’m looking for something extra tasty, a sprinkle or two of cinnamon.
Blend your almond milk on high again to combine your additional ingredients in with the almonds and water.
Once you think the almonds are broken down as much as your blender can do, have a nut milk bag or cheese cloth ready over a container. Depending on how powerful your blender is, will depend on how much almond pulp you will have leftover.
Pour the combined almonds, water and other ingredients through the nut milk bag, or cheese cloth to help capture the pulp, and filter through the liquid. If you are using a nut milk bag, you will want to begin squeezing the nut milk bag (I think of this as the vegan version of milking a cow), to get as much liquid out as possible. This can work for a cheese cloth too, just be careful not to squeeze too hard and rip the cloth.
The pulp can be saved to be added to smoothies, made into crackers, or dried out to substitute almond flour.
There you have it my friends, your very own homemade almond milk! I’ve tried this recipe with cashews as well and it was great.
Here’s a step by step video to help you through the process!
1 cup plain almonds
4 cups water
Optional maple syrup, vanilla, cinnamon or any other flavouring you’d like
1. Soak almonds in water for 8 – 12 hours. If you don’t have time soak them for hours, you can soak them with boiling water for 30 – 60 mins.
2. Add almonds to high speed blender and 4 cups water
3. Add desired flavouring. My favourite is about 2 tbsp of Canadian maple syrup and about 1 tsp of vanilla extract.
4. If you have no chunks of almonds left, skip this step. Otherwise, pour the combined almonds, water and other ingredients through a nut milk bag, or cheese cloth to help capture the pulp, and filter through the liquid. If you are using a nut milk bag, you will want to begin squeezing the nut milk bag (I think of this as the vegan version of milking a cow), to get as much liquid out as possible. This can work for a cheese cloth too, just be careful not to squeeze too hard and rip the cloth.
Last updated April 13, 2020