I know this post isnʼt new. Everyoneʼs making their own nut milkʼs these days…oh, pardon me, nut mylks.* Iʼm sure youʼve seen these posts all over your IG feed or your youtube channels, but have you actually tried making your own nut milk at home? With all the absolute garbage in the store bought milks (carrageenan, added sugars, guar gum, etc.) I decided to finally give it a go myself. I always thought it would take a lot of time and be quite labour intensive, but I was completely wrong! Itʼs so easy and takes at MOST fifteen minutes.
A few things to note before we jump into the recipe:
– invest in a nut milk bag. I made my first batch of milk with a cheese cloth because nut milk bags were out of stock in my city for a while (apparently theyʼre trendy or something) and it worked perfectly. The second time though, mid squeeze it exploded and bits of almond and milk sprayed everywhere. I thought this was hilarious, but when it ended up all over my husbandʼs records…it wasnʼt so hilarious.
– soak your nuts, yo! I soaked my almonds in a jar of water on the counter for two days and two nights. I changed the water everyday so they remained fresh, but after two days of soaking they were super soft and easy to blend.
– leave the skins of the almonds on. Some say to peel them, some say to leave them on…they blend just fine with the skins on, the milk is perfectly smooth (if the almonds have soaked long enough) and since weʼre talking about making easy almond milk, donʼt overcomplicate things by peeling skins off of tons of little nuts.
Mums with little ones, you have time to do this. Busy women on the go, you have time to do this. It takes a few minutes and the end result is very worth it! So letʼs make some milk shall we?
*makes three cups of almond milk
2 cups of almonds
1 tsp pure vanilla extract
2 cups of water
1 nut milk bag
1 glass jar
1 high-speed blender (I used a Vitamix) 1 large glass bowl
1. Soak the almonds in water, in the jar (with the lid sealed) on the counter for two days and two nights. Again, make sure to rinse the nuts and change the water each day.
2. Drain the nuts on the third day. Rinse them and add them to your blender with two cups of water.
3. Add a vanilla extract.
4. Blend it up! Youʼll want to blend for at least a few minutes to ensure the milk is smooth. I donʼt stop blending until the small bits of almond skin are completely gone.
5. Hold your milk bag over a large glass bowl and pour the milk into the nut milk bag.
6. Squeeze the almond meal until all the liquid is out and in the bowl. You will be left with dried almond meal. SAVE THIS! Weʼll use it next week.
7. Pour your milk into a clean glass jar and enjoy!
– remains fresh in the fridge for seven days –
More NUT MILK Recipes:
ASHLEY RAE provides guidance, support, and empowerment through her blog, Rae of Sunshine Life and the recipes she creates. Connect with her on Facebook, Instagram, and Twitter. Get more of the Sunshine Life with Ashley’s new e-book, Start With Smoothies.