Make Almond Milk

Almond milk is a great alternative to dairy milk and a healthy component for any smoothie or shake. Almonds are gluten-free, low in carbs, and promote a good cholesterol balance.[1]

Steps

Long soak almond milk

  1. Gather the ingredients. You'll need:
    • 1.5 cups or 220 grams of raw almonds (unsalted, uncooked)
    • 4 cups or 940 milliliters of filtered or spring water, plus water for soaking
    • 1 vanilla bean; scoop out the seeds; alternatively, use 1/2 teaspoon vanilla essence or extract
  2. Soak the almonds in water overnight. Do this for at least 8 hours, up to about 12 hours. The soaking softens them well for use, but is optional. Drain the water from the almonds.
  3. Blend the almonds in 4 cups of fresh spring or filtered water. Add the vanilla extract and continue blending until well mixed.
    • You may find 4 cups a little too watery; if this concerns you, try 3 to 3.5 cups and add more if needed.
  4. Sweeten to taste if desired. If you want to sweeten the almond milk, add rice syrup, honey or other reasonably healthy sweetener, to taste.
  5. Strain. This is very important or you will be drinking almond pulp as well as the milk. Using something like a very fine strainer or sieve, or several layers of cheesecloth (muslin), pour the almond milk through the filter into a large bowl underneath. The filter will retain the almond pulp and the liquid will go through.
    • Squeeze the remaining pulp to remove the last of the liquid. It is easier if done using a cloth; otherwise, use your very clean hands.
    • The almond meal left over can be dried and used to add more fiber to your diet.
  6. Store. Almond milk can be kept in the refrigerator for 4-7 days, covered. It will usually need shaking before serving, to remix the liquid.
  7. Use. Almond milk can be used with a range of foods where you would use dairy milk, such as for cooking, for cereals, for drinking, etc. Those who love almond milk often find drinking it is best.

Fast immersion almond milk

  1. Gather the ingredients. You'll need:
    • 1 cup dry almonds
    • 3 cups water
    • 1/2 teaspoon vanilla extract or essence
    • Dry coconut or coconut milk (optional, for flavor).
  2. Chop the dry almonds up very finely.
  3. Pour the finely chopped almonds into a 1 quart plastic bottle. Add 3 cups of water.
    • Add extra flavor if desired. Add some dry coconut with the nuts in blender, or coconut milk with the water.
  4. Add half teaspoon of vanilla.
  5. Shake this mixture together for a few minutes. Place in the refrigerator for about a day; shake often during the day.
  6. Shake and pour over cereal for best nutrition. Alternatively, filter with muslin or a cheesecloth if you don't want the almond meal in with the cereal.

Tips

  • This is lactose free and is a good milk alternative for the lactose intolerant.
  • Some health food stores and online retailers sell special nut milk strainers.
  • It is important to use several layers of cheesecloth to make a filter.
  • You can use blue nectar agave for less calories.
  • If you would like to add dates as a sweetener, try adding 3 to 5 pitted dates at the same time as you blend the almonds.[2].
  • Use homemade almond butter in place of soaked almonds to eliminate the almond pulp and the need to strain the almond milk. Homemade almond butter can be made in a food processor with or without soaking.

Things You'll Need

  • Blender
  • Large bowl
  • Wooden spoon
  • Fine sieve or strainer; or layers of cheesecloth/muslin
  • Storage jug with lid or cover

Related Articles

Sources and Citations

  1. ↑ http://circ.ahajournals.org/cgi/content/full/106/11/1327
  2. ↑ Colleen Patrick-Goudreau, The Joy of Vegan Baking, "Almond or Cashew Milk", p 223
  • Method 1 adapted from: Colleen Patrick-Goudreau, The Joy of Vegan Baking, 2007, ISBN 1-59233-280-3 (this variant also adds dates and salt to the milk as per "Tips")
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