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Homemade almond milk is a great substitute for those who are going dairy free. It’s free from lactose, plant based and you only need 4 ingredients along with a blender or food processor to yield this milk.

Here is another ‘nut milk’ to add to the collection. This time I went ahead with whipping up a batch of almond milk.

What can I say about this? It’s vegan friendly and a great lactose free alternative for the dairy free crowd and it has certainly exceeded my expectations by a long stretch of the imagination.

My first encounter with making my own plant based milk was several years ago. Before it was trendy and still in its infancy stages. At the time I was adjusting to using my vitamix which was given to me as a gift. My first attempt was a catastrophic failure for a lack of a better word.

I sucked at making something SO simple – the ratio of water to almonds was unbalanced and silly me forgot to soak the darn things which resulted in a coarse nut milk.

Needless to say I wrote almond milk off as a bad omen and avoided it like the plague, not knowing I was at fault, not the actual milk.

A few months later while I was catching up on some YouTube videos I came across a vegan almond milk recipe. I immediately saw where I went wrong with my method and literally dived into my kitchen to make a batch and haven’t looked back since.

Homemade vs storebrought

When referencing homemade nut milk the first thing people query is the cost. The cost of homemade versus store brought milk is going to vary, depending on your location and the cost of living. For example I buy a small bag of almond for £1 ($1.30) which makes roughly 4 cups of milk.

The price of almond milk in the UK varies, depending on the brand and whether or not it’s organic. Anything from 85p-£2.50 is what I’ve seen it for.

I think ultimately it’s all about the experience, try it at least once. You also have the ability to flavour your milk, tweak the strength (weaker/creamier) along with having complete control of the ingredients used to make your milk

So rather then question the price, focus more on your needs and from there decide whether making homemade milk is for you.

Ingredients you will need

The steps

Soak the almonds in a bowl with water overnight. The longer they soak the creamier the nut milk.

Drain off and rinse off the water from the almonds.

Place the almonds along with the 4 cups of water and any additional add ins and blend into a smooth consistency.

Use a cheese/muslin cloth or nut bag to strain the milk into a large bowl, squeezing out all excess liquid. Use the excess pulp (see recipe post)

Store the milk in a jug or mason jar in the refrigerator for up to 4 days.

How long does homemade almond milk last?

Due to the milk not having any stabilisers etc.. it has a relatively short shelf life of up to 4 days maximum.

What recipes can you make with almond milk?

Lattes

Coffee

Smoothie and drinks

What can you do with the leftover almond pulp?

Freeze it

Make almond meal/flour

Add/use in any of these cakes i.e Jamaican Toto Orange and Almond Cake

Brittle

Notes and tips

In order to yield creaminess it’s important to soak the almonds overnight. The longer you soak the nuts for then the more creamier the texture of your milk will be .

The longer you soak the nuts for then . You can speed up the soaking process by using lukewarm water instead for a few hours.

instead for a few hours. You can make this recipe using a high speed blender or food processor BUT a blender i.e Vitamix, Blendtec is favourable and will create smoother results.

BUT a blender i.e Vitamix, Blendtec is favourable and will create smoother results. Due to no emulsifier being used it’s normal for the milk to separate, just stir it up prior to using it.

just stir it up prior to using it. If you want to add sweetener, dates, cacao powder or anything else then do so.

then do so. Remember to store your milk in the refrigerator and be mindful of using it within 3-4 days .

and be mindful of . Only make what you need as this will lessen the chances of waste and/or doing unnecessary labour.

More plant based milk recipes

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Vegan Almond Milk Recipe Learn to make delicious almond milk from scratch - it's so delicious and creamy! 5 from 6 votes Print Pin Prep Time: 10 minutes Total Time: 10 minutes Servings: 4 servings Calories: 213 kcal Author: Charla Ingredients 1 cup of almonds 1 cup of almonds

4 cups of filtered water can use non filtered 4 cups of filtered water can use non filtered

1 tsp of vanilla extract 1 tsp of vanilla extract

1/8 tsp of Himalayan pink salt 1/8 tsp of Himalayan pink salt

water for soaking water for soaking Instructions Soak the almonds in a bowl with water overnight. The longer they soak the creamier the nut milk.

Drain off and rinse off the water from the almonds.

Place the almonds along with the 4 cups of water and any additional add ins and blend into a smooth consistency.

Use a cheese/muslin cloth or nut bag to strain the milk into a large bowl, squeezing out all excess liquid. Use the excess pulp (see recipe post)

Store the milk in a jug or mason jar in the refrigerator for up to 4 days. Notes In order to yield creaminess it's important to soak the almonds overnight. The longer you soak the nuts for then the more creamier the texture of your milk will be .

The longer you soak the nuts for then . You can speed up the soaking process by using lukewarm water instead for a few hours.

instead for a few hours. You can make this recipe using a high speed blender or food processor BUT a blender i.e Vitamix, Blendtec is favourable and will create smoother results.

BUT a blender i.e Vitamix, Blendtec is favourable and will create smoother results. Due to no emulsifier being used it's normal for the milk to separate, just stir it up prior to using it.

just stir it up prior to using it. If you want to add sweetener, dates, cacao powder or anything else then do so.

then do so. Remember to store your milk in the refrigerator and be mindful of using it within 3-4 days .

and be mindful of . Only make what you need as this will lessen the chances of waste and/or doing unnecessary labour. Nutrition Calories: 213 kcal | Carbohydrates: 9 g | Protein: 8 g | Fat: 18 g | Saturated Fat: 1 g | Sodium: 86 mg | Potassium: 252 mg | Fiber: 4 g | Sugar: 3 g | Calcium: 102 mg | Iron: 1 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy