When you are faced with having to eliminate dairy out of your diet due to a intolerance, it can be a scary, sad and intimidating experience. To have to give up an entire food group that had been so enjoyable to eat had me feeling all of those emotions and more. I quickly had to find a replacement for my gluten-free, grain free cereals and O.M.G what about my coffee!?!? That’s when I started to look into nut and coconut milks. I learned how to incorporate them into my cooking to thicken up sauces, make soups and even used it in my beloved coffee. Could it be that going dairy free wasn’t so bad? Did I miss all that creamy, tasty dairy? Heck yes, but not having debilitating nausea and vomiting was a very good trade-off to me! In the beginning, I was buying your typical run of the mill boxed almond milk but quickly graduated to making my own, without all the extra wonky stuff in the long list of ingredients. It’s not that hard and tastes 1000% better than from the box. Its well worth making and is super easy! I hope you will give it a try.
What you will need:
- Powerful blender ( I have a Vitamix )
- Nut Milk Bag ( ordered mine from Amazon )
How-to Make Homemade Raw Almond Milk:
*adapted from Tasty Yummies*
- 1 heaping cup whole, raw, organic NON roasted almonds ( I use raw and organic )
- 4-6 cups water (you can use more depending on how “thick” you want it, I used about 5 cups)
- Pinch of salt ( I use Pink Himalayan Sea Salt )
Start by soaking the almonds in water covered in the refrigerator for at least 24 hours. During this 24 hours I generally will rinse the almonds and change out the water two times, you will see how dirty the water becomes. . . yikes!
After 24 hours drain and rinse the almonds and then place them into your blender. Add your 4-6 cups ( or more if you choose ) of filtered or bottled water and your pinch of Pink Himalayan Sea Salt.
Cover and blend on high for 1-2 minutes. It will resemble the color of milk and have some foamy, frothy bubbles on the top. I like to let my almond milk settle for about 30 minutes then take a large spoon and skim the foam off.
Strain it through your nut milk bag, squeeze the bag so the milk goes into a large bowl. I use two 4 cup glass Pyrex measuring cups. You will have to empty the almond pulp from the bag each time you squeeze the milk through. Don’t throw it away put it in a freezer bag to make your own almond meal to bake with later!
Store your almond milk in a covered container. It should last 5-7 days, but I have always used my milk up by around the 5th day.
congratulations!!!! You just made your own healthy, super tasting Almond Milk to use in sauces, cereals, soups, coffee, tea or on its own with some gluten-free, paleo treats!
ADDITIONAL MIX IN’S:
I have made some flavored almond milks as well. I always keep this unsweetened version in my refrigerator but here are some mix in’s that I love to do:
- Honey ( 1-2 TBSP )
- Dates ( about 3 )
- Raw Cacao Powder
- Vanilla Extract ( please be aware that you will taste that “alcohol’ish” after taste due to the vanilla extract not being heated to cook off that “alcohol” taste )
- Strawberries ( fresh and freeze-dried )
Any of those combinations taste great and you really can’t go wrong. Please feel free to contact me If you have any questions and I would be more than willing to try to answer them!