Easy Homemade Almond Milk!
I know making nut milk can seem time-consuming, but it’s actually so much quicker and easier than it seems! Making your own nut milk is so much healthier than most store-bought versions. You avoid gums, additives, preservatives, and flavourings. By making your own nut milk, you can avoid all those added ingredients and possible sugars, as well as over-processing. You also get to control the flavours and consistency to make your ideal milk! Making your own nut milk also increases the nutrition content with much more almonds per glass of milk – this increases the healthy fat and nutrients you’re getting from the almonds.
This Easy Homemade Nut Milk recipe is a simple base recipe. You can add any flavourings and adjust the consistency to your preference. Try adding in a little cinnamon or cocoa and maple syrup for additional flavour. Use this nut milk in any recipe or enjoy it on its own as a refreshing drink. Be sure to leave out the vanilla if you’re using it in a savoury recipe.
This is the nut milk bag I used to make my almond milk. This bag makes the process of straining your nut milk so quick and easy, so there’s no excuse not to make your own nut milk more often! Use code livesimplyhealthy for 10% off your entire order!
Make sure to save your leftover almond pulp! You can store the almond pulp in the freezer and use it in tons of recipes like granola bars, oatmeal, cookies, or throw some in a smoothie. Try my Chocolate Almond Pulp Energy Balls for an easy snack!
For some perfect recipes to enjoy with a glass of your almond milk, try my Chocolate Chunk Oatmeal Cookies or my Chocolate Layer Cake!
Easy Homemade Almond Milk
Ingredients
- 1 cup of almonds soaked and rinsed (soaked at least 8 hours)
- 4 cups of water slightly more or less depending on your desired consitency
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla
Instructions
- Add all ingredients to a blender. For a thicker almond milk, add slightly under 4 cups of water. For a thinner almond milk, add slightly more than 4 cups of water.
- Blend on high until fully smooth and blended, about 2 minutes.
- Strain through a nut milk bag. Pour the contents into the bag over a large bowl or glass measuring cup. Allow the liquid to pour out of the bag while you gently squeeze. Squeeze until all the liquid has been squeezed out and the almond pulp is dry.
- Save the almond pulp for another use and store the almond milk in glass jars in the fridge for 3-4 days.
