Homemade Almond Milk Print Page

Homemade Almond Milk Recipe

Place the almonds in a bowl and add enough water so that they’re covered. Roughly 2 cups of water should be enough.
Cover the bowl with a cloth and soak for 1-2 days.
Drain the almonds and place them in a blender with 2 cups of water.
Blend for about 1-2 minutes or until it’s a very fine or smooth mix. You may need to scrape down the sides of the blender.
Line a strainer with either a nut bag or cheesecloth. Place the strainer over a clean bowl and pour the almond mixture into the strainer.
Pick up the nut bag or cheesecloth and squeeze. Try to get as much liquid out of the almond mix as possible.
Once done, you can sweeten it with either honey or maple syrup.
If you don’t need it straight away, then you can cover and store it in the fridge for up to two days.

If you don’t have a nut bag or cheesecloth, then anything that you’re able to wrap the nut mix in and squeeze will be good enough. Just make sure it’s thin and clean.
You can use the leftover blitzed almonds in some recipes. It typically goes well with a lot of baking or breakfast dishes. It is an ok replacement for almond meal.
It doesn't matter if the skins are left on since we are after the juice produced by soaking and blending the almonds.
Discarding the water used for soaking is important as this will likely have a lot of scum, phytic acid, and other things that you probably don’t want in your milk.
If you're on the paleo diet, you may want to avoid adding too much sweetener to the milk.

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