No need to buy expensive nut milks at the supermarket, when you can easily make them at home! This is a basic recipe for an unsweetened Almond Milk, but you can sweeten it (e.g. with dates or maple syrup), make a vanilla or chocolate version. So many possibilities!
When it comes to homemade plant-based milks, I prefer nut milks. I’ve made soy milk once but it needs an extra step to make, it has to be boiled. Whereas nut milks are super easy and quick to make. Simply soak the nuts overnight, blend them, strain and it’s good to go! The milk can be kept in the fridge for 3-4 days. without problems
When making nut milks, you’ll want to use a high-speed blender. A regular blender works as well, but you’ll end up with more pulp. Make sure you use a quality nut milk bag or nylon bag to make it perfectly smooth!
If you’re wondering what to do with all that leftover almond pulp, you can use it in this Baked Almond Feta recipe or in muffins or cakes!
- 1 cup blanched almonds (you can use regular ones, but the milk won't be that white!)
- 4 cups water (use less if you want to make it thicker)
- 1 pinch salt
- Soak the almonds over night. Drain and rinse the almonds.
Put the almonds and the water in a high-speed blender and blend on high for a couple of minutes. At this point, you can add sweeteners, cocoa powder, ground vanilla, if you want!
- Then fill the milk into an airtight container and keep it in the fridge for up to 3-4 days.
For a sweetened version, add dates or maple syrup. I always use about 15 dates per 1 liter of milk.
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