Homemade Almond Milk

Guess what you guys? I’ve got another Vitamix recipe for you today! Are you at all surprised? I thought not…

Hey, I get the feeling that I’ll be playing with this new toy A LOT, so you know, it is to be expected that a few of my experiments will make it on here!

One of the things that I got really inspired to try again is making some delicious Homemade Almond Milk. It had been an eternity since I’d last made a batch in my good ole faithful [but much less powerful] KitchenAid blender.

Let me tell you, the milk that you get out of a Vitamix is like 2 million times better! It’s SO rich and thick and creamy. Plus, it takes so very little time to make. If you’re not taking pictures, 5 minutes tops, you’re done!

I get the feeling that I’ll be making all kinds of delicious nut milks again now, especially since I also got one of those super cool nut milk bags. WOW! If you don’t have one of those yet and make a lot of nut milk, or squeeze water out of things a lot (like cauliflower, you know) trust me, this is totally worth investing in.

Just wait ’til you see it in action later…

So to make the milk, you first need a cup of almonds that have been soaking since the previous night.

Soaking the nuts isn’t mandatory, but I’m all for doing it whenever I can to help rid them of their phytic acid. Sometimes, though, I have to admit that I am a tad lazy: I hate soaking nuts if I’m going to have to dehydrate them again after, like when making nut butters, for instance…

But in this case, we’re gonna be throwing the nuts in a whole bunch of water, so no need to bother dehydrating them… that means a nice long soak was in order in this household.

Simply cover the nuts in cold water and place them in the refrigerator to soak for at least 12 hours or up to 48 hours, then rinse them really well under cold running water.

Add 3 cups of water to the container of your high speed blender and then throw in the cup of almonds.

Start the motor on low speed and then slowly increase all the way up to the highest setting. Let the water and almonds spin for 2 full minutes and then stop the motor.

Technically, you could drink your almond milk as is… some people actually really like it straight out of the blender.

As you can see, though, it’s really thick at this stage and still contains a lot of almond pulp. Very fine almond pulp, I’ll admit, but pulp still. Personally, I’m not a fan…

To get rid of that pulp, you’ll want to strain your milk through a fine mesh sieve lined with cheese cloth, or better yet, just pour it right into a nut milk bag which you will have placed over a large pitcher or measuring cup.

If you’re using the nut milk bag, simply close it up once all the milk has been poured in…

Then slowly lift it up…

And give it a good squeeze. Really. A GOOD SQUEEZE. As in get as much moisture out of there as you possibly can.

Nut milk bags are very sturdy and let nearly zero particles slip through, so don’t be afraid to really wring it!

Give it all you’ve got!

What you’re looking at here is all the pulp that got left behind: I was surprised by how very little there actually was.

Now if you wanted to, you could most probably dehydrate this pulp and make it into flour, or use it as is in soups and smoothies…

But more importantly, you’re now ready to enjoy your beautiful Homemade Almond Milk, although I find it always tastes better after it’s had a chance to chill for a couple of hours…

Can you get a sense of how thick and creamy this milk is?

Unbelievable… you know you want some!

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Homemade Almond Milk

Prep Time: 5 minutes minutes

Optional soaking: 12 hours hours

Total Time: 12 hours hours 5 minutes minutes

2 ingredients and 5 minutes of your time are all you need to whip up a batch of this thick, rich and creamy Homemade Almond Milk.

Servings: 4

Ingredients

• 1 cup raw almonds, soaked overnight*
• 4 cups water

Instructions

• Rinse the almonds really well under cold running water and add them to the container of your high speed blender, along with the 3 cups of water.
• Secure the lid and start the motor on low speed and then slowly increase all the way up to the highest setting. Blend the water and almonds for 2 full minutes.
• You could drink the milk as is, but it still contains a lot of pulp at this stage. For a creamier, smoother milk, strain it through a fine mesh sieve lined with cheesecloth, or better yet, just pour it right into a nut milk bag which you will have placed over a large pitcher or measuring cup.
• Squeeze the bag until no more liquid comes out.
• Store your milk in the refrigerator in an airtight container for up to 3 days.

Notes

Simply cover the nuts in cold water and place them in the refrigerator to soak for at least 12 hours or up to 48 hours, then rinse them really well under cold running water.

Nutrition

Serving: 1cup, Calories: 51kcal, Carbohydrates: 2g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 13mg, Potassium: 63mg, Fiber: 1g, Sugar: 1g, Calcium: 31mg, Iron: 1mg

Course: Beverages

Cuisine: American

Author: Sonia! The Healthy Foodie

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