How To Make Homemade Vanilla Almond Milk

Wednesday, March 19, 2014

I have been trying to be more aware of preservatives and unnecessary additives in my food lately.  I mean does anybody really know what Dipottasium and Gellan Gum are?  I highly doubt they are things you would ask to have sprinkled in your morning cup of coffee.  They are ingredients listed in my almond milk that I drink pretty much every day of my life.  I am sure someone reading this knows the purpose of the weird sounding ingredients but I do not feel like googling and it just sounds like something that was made in a lab to keep my Trader Joe's Almond milk extra fresh.  

I have been wanting to make my own almond milk for the longest time and I finally attempted it this weekend.  It was SO much easier than I thought and I have decided there is nothing quite like fresh almond milk.

If you have never made your own I suggest you give it a try!

What you will need:
  • 4 cups of raw almonds
  • 1 tsp of vanilla extract 
  • 5 1/2 cups of cold filtered water 
  • cheesecloth (for straining) 
  1. Soak the almonds in a bowl of clean filtered water overnight.  The longer you soak the almonds the creamier your milk will be. 
  2. After your nuts have been soaked, place your almonds in a strainer and strain out the water. 
  3. Place your almonds, vanilla extract  and 5 1/2 cups of filtered water in a high powered blender. 
  4. Blend on high until smooth. 
  5. Place the cheesecloth over a container and pour the mixture onto the cheesecloth.  The milk will soak through leaving only the almond meal in the cheesecloth.  
  6. Once all the milk has been caught in the container below give your cheesecloth one last twist to wring out any extra milk. 
  7. Put the milk in an airtight container and keep it in your refrigerator for up to 4 days. 
  8. Enjoy! 

This is so fresh and yummy! If you do not like almond milk you can also do the same process with cashews or walnuts.  You can use the leftover almond meal in cookies, muffins or any other almond meal based recipe.


Olivia said...

This is great! My sis is allergic to dairy and carageenen, which is in most nut milks! I will try this for sure!

Anonymous said...

Can't wait to try this! Thanks

Large Food Containers said...

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Emily St. John said...

Thanks so much for posting this, Lindsey! I will absolutely be trying this. My hubby and I got a vitamix for our wedding and I knew I was able to make stuff like this, but I haven't tried it yet! You always take really pretty pictures and explain things in a really easy and approachable way. Can't wait to try it and see how it tastes :)

Plum Pretty Sugar said...

This looks delicious! Thank you so much for this treat.


Living in His Faithfulness said...

That must be some rich Almond milk!! I've been using 3 Cups of water to each Cup of almonds and it's still very good. Also, sometimes I add I Cup of dried coconut and another cup of water and a few dates. Helps keep the cost down!

Anonymous said...

How much milk did you get from the 4 cups of almonds?

MBH said...

I've been making this too lately and LOVE it. Only issue--what exactly are you doing to the remaining almond meal before using in recipes? It seemed like all the recipes I saw said you have to spread out the meal and dehydrate before you can use it in recipes like those you linked. I did that once and was just annoyed at the extra step. So another time I tried using it while moist and didn't love the turnout. I'd love a few more details if you are using the remaining wet byproduct in recipes that turn out well!

Lindsay @ Delighted Momma said...

Anonymous- I got about 4 cups of milk.

MBH- I haven't done a whole lot of experimenting yet since this is new to me but if I come across something awesome I will share :)

John Bown said...

Great recipe, though I changed ingredients a bit. Thanks

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