I finally made my own almond milk! I feel like this qualifies me for super special level 5 vegan status or something. Or maybe just weird hippie status. Anyhoo, start off by soaking 1 cup of raw, unroasted, unsalted almonds in 4 cups of water overnight.
The next day it will look gross and nasty, like so:
Dump everything in your blender and blend it up. If you are going to be using the almond milk for drinking plain, you may want to add some vanilla and a few medjool dates for sweetness. I kept mine plain because I wasn’t sure what I was going to use it for.
Now you need to strain your almond milk, as there will be a ton of pulp in it. Use TWO layers of cheesecloth (if you make nut milk a lot, you can get a special nut milk bag for this purpose). Pour the unstrained milk through the two layers of cheesecloth into a wide-mouthed jar or whatever you are using. Gently squeeze the almond pulp to get out all of the milk.
Now what are you going to do with all of that almond pulp? Don’t throw it away! A quick Google search turns up loads of recipes, including breads, muffins, cookies, and even raw crackers if you are so inclined. I didn’t feel like baking, so I wanted to turn my wet, mushy pulp into almond meal I could freeze for later use. I don’t have a dehydrator, so I spread the pulp out onto a cookie sheet and stuck it in the oven for a few hours on the lowest possible temperature (which happens to be 170 F in my oven). I used a spatula to stir it around every hour or so. When it was nice and dry I took it out.
Before the oven:
After the oven:
I then stuck this almond meal in the freezer where it will stay until I have a need for it. If you need almond flour instead of almond meal, just take it for a whirl in your food processor (but watch your feet! Food processor blades are sharp!)
I bought these almonds in bulk at Rainbow Grocery in San Francisco. I wanted to do a price comparison to see how much cheaper it is to make your own almond milk, but my kitchen scale seems to be broken (not surprising, it’s pretty old). Anyway, this was a lot of work, and I don’t often use non-dairy milk so I’m not sure I would go through all of this on a regular basis. If I drank a LOT of almond milk it would probably be worth it, but truth be told I hardly ever buy it since my husband is allergic. However, I am looking forward to a super awesome cup of coffee with homemade almond milk tomorrow morning!
What sort of non-dairy milk do you use the most often?
In other news, the awesome Maggie Muggins (aka the Vegan Cookbook Aficionado) nominated me for a Liebster (German for ‘favorite,’ ‘beloved,’ or ‘dearest) Award! How great is that?!
The idea of the award is to bring attention to blogs with less than 200 followers. Here’s how it works: