Homemade almond milk is creamy, delicious and easy to make!
Have you ever tried fresh homemade almond milk? I think it tastes so much better than store bought. This particular recipe calls for a touch more almonds than what most recipes call for. The addition of more almonds makes the milk ultra creamy and more delicious!
Almond milk will keep up to 4 days in the fridge or you can freeze it for later use. You will find the more often you make it, the easier it becomes. When I first started making it, I thought it was more pain than it was worth and now I find it very easy!
Common almond milk additives
By making your own almond milk you are avoiding some of these common additives:
Carrageenan – used as a thickener, derived from seaweed and may cause inflammation, it has ben linked to intestinal inflammation and cancer
Natural flavors – an umbrella term for chemicals that were originally found in a naturally occurring source
Ascorbic acid – a preservative that may have been grown using GMO corn
Added sugar – if you buy the original almond milk, they typically contain added sugar
Gellan gum and guar gum – seem to be safer thickeners versus carrageenan, however they have been linked to bloating, gas and other intestinal issues.
What to do with leftover almond pulp
There are a few things you can do with leftover almond pulp! You can find recipes that use almond pulp with a little bit of searching. Here is an Almond Pulp Hummus. There are also cookie recipes that call for it (check this one out) and you could also add it to a smoothie! If you don’t use it in anything, you can always compost it.
What to make with homemade almond milk
Homemade Almond Milk
- Nut milk bag
- 1 ¼ cup raw almonds
- 4 ½ cups filtered water
- 1 medjool date, pit removed
- Pinch fine sea salt
- Add almonds to a 32 oz mason jar, cover with water and soak overnight or at least 4 hours. If you soak overnight, place the jar in the fridge.
- After they have been soaked, drain the water from the soaked almonds.
- Add all ingredients to a blender and blend till thoroughly combined. In a high speed blender, one full minute is sufficient. In a regular blender, I would blend it for about two full minutes.
- Place a nut milk bag in a medium sized bowl. While holding the nut milk bag open, pour the mixture into the nut milk bag. Squeeze the bag until you have removed all the milk.
- Pour into a 32 oz jar, secure the lid and store in the fridge for up to 4 days. You could also freeze it in ice cube tray to use as needed for recipes or smoothies.