How to Make Easy Homemade Almond Milk

This is my absolute favourite, easy, no-fail homemade almond milk recipe. And I am so excited to be sharing it with you all today. Making your own almond milk is simple, requires little ingredients and is more affordable than buying store-bought milks. 

Almonds are a great, creamy alternative to cow’s milk. I recommend almond milk as a substitution for cow’s milk to all of my clients! Almonds are packed with wholesome goodness and are specifically beneficial for skin health, brain health and hormone health. 

I use this almond milk for:

  • smoothies and smoothie bowls
  • in coffee or tea, as a creamer or to make turmeric lattes
  • as a creamy base for blended soups and gazpacho
  • poured over fresh fruit like berries or apples
  • mixed with chia seeds to make chia pudding
  • stirred into porridge to make it extra creamy
  • as-is – with a cookie, of course

Make sure to tag your almond milk pictures with #thepurelife so I can see your beautiful creations! Enjoy.

Ps – not sure what to do with the pulp? Try this recipe.

Almond Milk

Easy Homemade Almond Milk

Yield: 1 Litre

Ingredients

  • 2 cups of raw, unsalted almonds
  • 1 litre of water (preferably filtered)
  • 1 medjool date (pit removed) or 1 tbsp. maple syrup
  • 1 tsp. vanilla bean scrape or pure vanilla extract
  • Pinch of Himalayan salt
  • A nut mylk bag or cheese cloth - both available at health food stores or online

Instructions

  1. Soak the almonds in water overnight (4+ hours for best quality). If you forget this step, I wouldn't let that hold you back from making the almond milk, just try to remember for next time as this step makes it extra creamy and delicious.
  2. Once soaked, remove the water from the almonds and rinse them. Add the almonds to your high-speed blender and add the filtered water, sweetener of choice, vanilla bean and Himalayan salt.
  3. Blend on high for a few minutes, until nice and creamy.
  4. Pour the almond milk mixture through your nut mylk bag, strainer or cheese cloth into a large bowl. RInse out your blender and pour the milk back into the blender. Pour the milk into a glass jar and seal. Store in the fridge for up to 4 days.
  5. There you have your delicious, easy almond milk in just a few simple steps!
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