Why it has taken me this long to make my own almond milk is beyond me. The other day I decided it was time to try it out and I could not believe how easy it was to make. I took you guys along the ride as I made it on my Instagram Stories, but in case you missed it, the recipe is on here today!
Aside from it being incredibly simple to make, the taste of homemade almond milk compared to store-bought almond milk is uncomparable. In the past, I used to think, “well, almond milk doesn’t cost much at the market, so why bother make it myself?” BOY, was I wrong!
Homemade almond milk is much, MUCH creamier than the watered down, store-bought version. Why, you ask? According to this article, recent industry insiders admitted that “a half gallon of almond milk contains less than a handful of almonds”. You’ll see once you make your own almond milk that it takes approximately 3 cups of almonds to get that much almond milk! Crazy, right?!
Another bonus when you make your own almond milk is that you get almond meal flour! For those of you that bake with almond meal flour, you know just how expensive it is at a health food store. One 16oz bag of almond meal is about $10… yikes! The almond meal will form on top of the nut milk bag as the almond milk strains into the bowl. The almond meal will need to be dehydrated in order to be used for baking. The dehydrator I have can be found here for only $35! Way cheaper than your typical dehydrators…and it works great!
With that being said, give this DIY almond milk a try and enjoy the creamy, refreshing taste of homemade almond milk. The first time I made almond milk, I sweetened it with 2 dates, a dash of cinnamon, and a splash of vanilla extract (this was using 1.5 cups of almonds with 3 cups water). The results, in my opinion, were perfection. I do, however, prefer things on the sweeter side, so test it out for yourself and go from there! : )
Many people ask me if I drink almond milk as opposed to real milk so here’s my answer: No, I do not substitute almond milk for real milk. I drink both. Real milk has many nutritional benefits, such as protein, calcium, vitamin B12, and vitamin D, therefore I try to always have real milk on hand.
Enjoy that matcha almond milk latte, followed by some oats soaked in real milk for breakfast – it’s called balance, my friends. Have a wonderful weekend!
- (makes about 3 cups)
- 1.5 cups raw almonds
- 3 cups water
- sweeteners of choice - I used 2 dates, a splash of vanilla extract and a dash of cinnamon
- large bowl
- nut milk bag - I purchased mine for $2.99 at Bed Bath & Beyond
- measuring cup
- optional - $35 dehydrator
- Soak almonds overnight (or up to 2 days).
- Drain & rinse almonds.
- Combine the 1.5 cups of almonds with 3 cups of filtered water into the blender & pulse for a bit to break up almonds, followed by blending on high for 5 minutes.
- Place the strainer on top of your large bowl, then cover the strainer with the nut milk bag.
- Press the almond milk from the almond meal by gathering the nut milk bag around the almond meal and twisting the bag to cover it up.
- With clean hands, squeeze and press the bag so that as much almond milk can come out. Be sure to do this over the strainer, which is on top of the big bowl.
- Approximately 3 cups of almond milk should now be in the bowl. Taste the almond milk. If you want it to be sweeter, place the milk back into the blender and add sweetener(s) of choice.
- Refrigerate almond milk & enjoy!
- As far as the almond meal goes, don't throw it out! Dehydrate it for 2-3 hours. The dehydrator I have is only $35!
Let me know how it turns out if you make your own almond milk! What sweeteners are you using?!