Almond milk is my favourite dairy-free milk substitute. It is super simple to make, requires just 2 ingredients (almonds and water) and a blender.
Homemade almond milk tastes way better than store bought almond milk which is loaded with sugar, oil and stabilizer.
I am in love with fresh almond milk; it is so creamy, smooth, slightly nutty and delicious. Almond milk is an easy substitute if you are trying to go vegan. Try this milk for pouring over cereal, or as a coffee creamer, using it as base in smoothies, desserts, sauces etc.
You can refrigerate homemade almond milk and enjoy it for 4-5 days. Make sure to fully sterilize blender and milk storage bottle by pouring boiling water, this will prevent milk spoilage.
Note: Homemade almond milk is made without any stabilizers or emulsifiers; and therefore the milk will separate in the refrigerator. This is absolutely normal. Just give it a good stir before drinking.
Ingredients:
- 1 Cup – Organic Almonds (soaked overnight in cool water or 2 hours in hot water)
- 4 Cups – Filter Water (add more water for thinner consistency)
- 2 – Organic Whole Dates (Optional)
Equipment:
- A high-speed blender like Vitamix
- Nut Bag or Cheese Cloth to filter
Method
Step 1
Drain the water from soaked almonds and rinse it well under running water.
Step 2
Peel the skin of almonds (This is optional step)
Step 3
Add almonds, fresh water and dates to a high-speed blender. Blend it for about 1-2 minutes on high.
Step 4
Pour milk mixture through a nut bag into a mixing bowl. And then squeeze the extract/milk all of mixture. (If you don’t prefer super smooth milk then avoid straining milk mixture/skip this step)
Step 5
Pour above extracted almond milk into a clean sterilized glass bottle/jar and store in refrigerator.
Step 6
Enjoy fresh creamy almond milk in your smoothie, cereal or coffee.