Why buy it from the supermarket when you can simply make your own? Today I share my very own creamy almond milk recipe.Â
If you have ever cast your eyes over the ingredients list of your store purchased Almond Milk packaging, you may have noticed a rather long list of sceptical ingredients like the ones listed below:Â
- Calcium Carbonate or Ground Limestone
Many believe excessive consumption can be hazardous - Sunflower Oil
More than likely a form of hydrogenated oil, high in trans fats (the dangerous ones) - Carrageenan
A family of linear sulphated polysaccharides that are extracted from red seaweed. The jury is still out on whether or not these are still safe. These are band from all infant formulas in Europe. - Agave Syrup
Although many consider this to be a health food, you can read my post on why I don’t use Agave here - Sugar
Refined sugar is incredibly damaging to our health
Furthermore, you might have also noted that Almonds make up approximately 2-3% of the final product? Hrmm… not getting what you thought you paid for? Â
A simple an easy solution that will help you avoid all of these additives, is to simply make your own.  It is so quick and easy and tastes 100 times better than most of the packaged items out there on supermarket shelves however, I must warn you. Once you’ve had homemade, there is no going back!  Â
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MYO Almond Milk Recipe
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Ingredients
- 1 cup raw almonds (you can use brazil nuts or cashews)
- 2 cups filtered water for soaking
- 2 cups filtered water for milk
- 1–2 fresh dates (optional)
- 1 tbsp of vanilla (optional)
Instructions
- Place almonds and 2 cups of filtered water in a small bowl and leave to soak for at least 6 hours or overnight.
- After soaking is complete, drain the almonds and rinse clean.
- Transfer almonds into a blender or thermomix. Add the 2 cups of filtered water (and fresh dates and vanilla if using) and blend for 30 seconds-1 minute or until pulpy.
- Place a nutmilk bag, muslin cloth, cheesecloth (available from spotlight for next to nothing), over a glass jug or jar and pour the blended mixture into it.
- Using a similar technique to the one you would use to ring the water out a tea-towel, strain the milk through the nut milk bag/cloth and squeeze out any remaining fluid.
- Store in a glass jar or bottle in the fridge. This should keep up to 4 days if sealed.
- Remaining almond meal can be used in my almond choc chunk cookies.
Notes
1 cup almonds yields 500ml of creamy almond milk.
This is such a great idea. Thanks so much, I have been looking for something like this for a long time.
What a great idea. I am going to try this over the weekend!
Does it make any differnce if you only drain the blend through a sieve? I then don’t get any leftover “meal” but this morning i drained through muslin and had the meal leftover, i thought it would be wasting the meal so I reblended to save it! aren’t we loosing nutrients by keeping the meal aside???
Totally up to you Kelly! Whatever you prefer the taste of. If you use the Almond Meal elsewhere, you will not be wasting any nutrition x
I read in another recipe that called for skinless almonds. But does the skin provide extra nutrients?
Hi Belinda, a study released by the Journal of Nutrition stated that the flavonoids found in almond skins team up with the vitamin E found in their meat to more than double the antioxidant punch either delivers when administered separately. I like to use food in its whole form, this is why I use almonds and their skin. It is a personal preference and completely up to you.
Awesome thanks for your extra info 🙂
WOW just tried this at home and its super easy! I love the end result and I can now use the meal in my baking! I was sick of constantly buying almond milk and checking for ingredients and which one had ZERO sugar which none of them did, plus they are expensive! My homemade almond milk is a winner! Thank-you Alyse!
Isn’t it delicious??? So glad you enjoyed it as much as I do 🙂
Can you just imagine this in winter warmed with some cacao and honey! OMG 🙂
It’s heaven, even when you combine some cacao and fresh dates for a choc-chill during summer! It’s a winner all year round 🙂