I remember the first couple of times I did Whole30, one of the rules was that Almond Milk was allowed, but only as long as you made your own. “Who has time for that” I thought? “I’ll just go without, no biggie.” Boy was I missing out! If I would have known the yummy, creamy goodness that I was missing out on at the time, I could have kicked myself. I guess mostly for fear of trying something new, I just avoided it all together. How times have changed! With a couple of Whole30’s under my belt now and a lot of new recipes mastered, I can say with confidence that making my own homemade almond milk no longer intimidates me. If you are one of those people who are nervous to try new things in the kitchen, I’m telling you, stop it right now! Get over your fears and get in that kitchen… make a mess, make mistakes, but learn something new! If you’d like to know how I make my easy homemade almond milk, keep reading!
Just a few notes before we begin:
- You literally CAN NOT mess this up. It is so easy even a caveman can do it!
- Fresh almond milk goes bad! Only make enough that you will be able to use in 3-4 days. Trust me on this. Adjust the recipe accordingly.
- Buy yourself a couple of glass jar containers to store your almond milk (kinda like these)… not for any particular reason but just because it looks cute 😉
- For the sake of Whole30, this is a recipe for Unsweetened Almond Milk, however, as an option, you can always add about 1-2T of honey along with a dash of cinnamon to sweeten up your almond milk as desired.
Ok on to the fun part…
- 1 cup of raw, unsalted almonds (soaked overnight)
- 4-7 cups of water (I always use about 5 cups)
- Dash of salt
Additional Tools needed
- Wide rim bowl
- Plastic/Metal Strainer (like the ones you would use to strain pasta)
- Fine mesh cloth strainer/Nut milk bag/ or Cheesecloth (I actually use an small, old [clean] laundry bag that I had lying around that is made out of fine mesh… I’ve tried cheesecloth and it works, but it is more of a pain to mess with in my opinion)
- Place almonds in a bowl and cover completely with water. Soak for at least 8 hours. (Up to 24 is ok if you happen to forget about them on the counter like I often do).
- After soaking, add almonds to a blender along with desired amount of water (between 4-7 cups) as well as a dash of salt. For a thinner milk, add 7, but for a more flavorful, creamier milk, add less. I usually use about 4-5. Blend well.
- Place the metal/plastic strainer inside your bowl then place your fine mesh cloth strainer or cheesecloth inside. Pour your almond milk into the strainer/cheesecloth. Let sit for a few minutes to do its thang, and strain on its own.
- To help move the process along, you may do what I affectionately call…”milk the bag”. This means squeezing your hand down the bag to help release the almond milk. As it starts to near the end, I just start squeezing randomly to get out all the yummy, nutty goodness. (If you end up with big almond bits in your milk, then your strainer is not fine enough. After the first straining process, you may then re-pour through a clean kitchen towel to ensure your final product is free from any almond bits.)
- Pour into one of your cute glass jars and keep refrigerated for up to 4 days. Shake well before each use.
And there you have it folks… easy peasy! I like to use my homemade almond milk as a “creamer” in my coffee, or to make lattes with my electric milk frother. Let me know how yours turns out in the comments, and what you like to use your almond milk for!