Homemade almond milk is a staple in any dairy free and clean eating diet. Thank goodness it’s so easy to make. This recipe is so simple, the hardest part will be remembering to soak the almonds the night before you plan on making it! There’s two good reasons why it’s important to soak your almonds. First, it softens the nuts so they’ll be able to blend better with the water. The other very important reason is due to the enzyme inhibitors located in their skins, which are mostly removed by soaking. Removing the enzyme inhibitors will allow the nuts to be easily digested. Easy digestion equals a happy tummy. 🙂
Store bought almond milk may be okay in a pinch, but it typically contains fillers, gums, stabilizers, thickeners, and preservatives – all of which are ingredients I try to avoid. Homemade almond milk, is healthier AND tastier. It’s just a win-win situation! We like to add a few dates, a splash of vanilla, and a pinch of sea salt to enhance the flavor, but these steps are totally optional.
YOU’LL JUST NEED A HANDFUL OF INGREDIENTS
- Vanilla extract (optional)
- Dates (optional)
- Sea Salt
You’ll want to soak the almonds over night by placing them into a bowl with water to cover. In the morning, strain the almonds and then add them to your high speed blender. Add the remaining ingredients and blend! Strain the liquid from the almond pulp by pouring into a nut milk bag and SQUEEZING all the liquid into a clean bowl. It’s that easy! Use this almond milk in smoothies, oatmeal, chia pudding, in place of dairy milk in your favorite recipes, or drink it by the glassful. Once you make your first batch of fresh, homemade almond milk, you’ll be hooked!
- 1 cup soaked, drained and rinsed almonds
- 4.5 cups filtered water
- pinch of sea salt
- 2 pitted dates OR 1 tablespoon maple syrup (optional)
- 1 teaspoon vanilla extract (optional)
- Place almonds in a bowl and add enough water to cover. Let soak overnight.
- Drain and rinse the soaked almonds the following morning when you're ready to make the milk.
- Add the almonds, filtered water and sea salt to the and blend until smooth. About 2 minutes.
- Place the nut milk bag in a clean bowl and pour the blended mixture into the bag.
- Squeeze the heck out of it until all the liquid is extracted. Discard the leftover almond pulp.
- Transfer the liquid to an air tight container and store in the fridge.