Homemade Almond Milk

What do they say about the silence and stealth of a cat around milk? Never mind. I was that cat at Carrefour every other day in my previous life, wanting and showing up to wrench the last almond milk off the fleeting non-dairy rack. Then the day arrived that revolutionized my grocery runs, the day I decided to make almond milk at home. It is so ridiculously easy, ‘clean’ as it gets, mess-free unless you are me and a whole lot cheaper than the store bought competitor. There are tons of recipes online that show you how to milk almonds, or just try mine to do the same thing.  

What

Raw whole almonds (preferably organic) - 1 cup // click here for US cup conversion table //

Water - 3 cups

High speed blender

cheese cloth or fine mesh bag

Mason jars or glass bottles to store


Optional

Cinnamon, vanilla bean or both for flavor

Honey, soaked dates or stevia for sweetening


How

Soak the raw whole almonds in a large bowl of water overnight (at least 12 hours) at room temperature, with a pinch of unrefined sea salt. Once the wait is over, you will see that your almonds have doubled in size and the water has turned cloudy.

//Click here to read about why and how to soak different nuts, Phytic acids and enzyme inhibitors//

Rinse the almonds until the water runs clear.

Add the almonds and water to your high speed blender.

Blend for 1-2 minutes (depending on your blender) on the highest speed setting, or until creamy.

Strain the milk through the cheese cloth into a large bowl (I used a pitcher and it wasn’t a genius idea with the mess I made. So, don’t do what I do, do what I say) and squeeze till you get the most milk out. 

Stir in your favorite flavor or sweetener, or both at this point.

Pour into bottles and refrigerate for use within the next three days.

The leftover almond pulp makes a great flour-less (gluten free) flour alternative. To make almond flour, spread out the pulp evenly on a sheet of parchment paper and bake at the lowest setting till it’s completely dehydrated. Then grind it till you achieve a flour-like consistency. Use this instead of wheat flour in your pancakes and bakes, or even as a garnish for your carb-free Zoodles .       

Why 

Vegan
Naturally lactose free
Low glycemic index 
Heart healthy
Great for skin
High in antioxidants, vitamins and minerals (1 cup of almonds has around 378 mg of calcium)
50 percent fewer calories than in cow’s milk

However, unlike almonds, the milk is not a substantial source of protein because it’s watered down. But unless you are an infant or completely relying on this for your protein needs, almond milk is a safe bet.


I’m not lactose intolerant, allergic to dairy or completely vegan. It’s the long term cons of lactose (like the ones researchers talk about here) and the taste of conventional dairy that is unsettling to me. In fair comparison of all the other plant-based milk alternatives that I have tried yet, like rice, oat, soy, flax, coconut, hazelnut - I like almond the best. It has a very crisp but non-overpowering nutty flavor with a hint of sweetness that makes it highly versatile for smoothies, breakfast bowls or bakes.

And if I were to let you in on a little secret, this is a man-pleaser, mine for sure.

Have you tried almond milk? 

 



 

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