That’s a funny mental image, huh?
Have you ever read the ingredients in your almond milk? They go something like this: “almondmilk (filtered water, almonds), calcium carbonate, tapioca starch, sea salt, potassium citrate, carrageenan, sunflower lecithin, natural flavor, vitamin a palmitate, vitamin d2 and d-alpha-tocopherol (natural vitamin e).”
Some of those things make sense. I mean, almond milk is meant to be a dairy replacement, so vitamins and minerals that are in dairy and not in almonds are added. Those are calcium, vitamin A and vitamin D. What about those other things? Tapioca starch? Carrageenan (a thickener derived from seaweed)? Sunflower lecithin? SALT?! But we should just take it all with a grain of, well, salt right? It would be pretty time consuming to make your own anyway.
I’ve been making my own almond milk, off and on, for about a year or so. Actually, it’s incredibly easy, and doesn’t take much time at all! AND (because Handsome Husband loves math so much) we calculated the cost of each, and the homemade is actually cheaper! We buy raw almonds from Costco in bulk, and that’s the only ingredient I use besides water.
If you plan to make your own almond milk often, you might want to think about purchasing a nut milk bag. I started out with cheese cloth, and found it to be messy and cumbersome. When I’m done with it, I just rinse it out and dry it. It’s good as new next time. I love my nut milk bag! You can find the one I got here:
Start by soaking your almonds in water for at least an hour. Longer is ok – I’ve soaked mine for up to a day and a half when I forgot about them! Drain the water off before making your milk. Blend it up until it looks like this:
Pour it into the nut milk bag (or cheese cloth) and squeeze it out.
Pour it in a pretty pitcher!
Makes 8 cups
1 cup raw, unsalted almonds, soaked in water at least 1 hour
8 cups filtered water
1 tbsp sweetener like maple syrup, agave, or sugar (optional)
1 tsp vanilla extract (optional)
1. Drain almonds, and place in blender.
2. Add about 4-6 cups filtered water (whatever your blender will hold)
3. Blend on high for several minutes until you can see about an inch of white foam on the top, and liquid is milky white.
4. Over a large bowl, pour contents of blender into a nut milk bag, or several layers of cheese cloth.
5. Wring bag/cheese cloth to remove as much liquid as possible.
6. Add remaining water, and sweetener and flavoring if using.
7. Transfer to a large pitcher and chill.
You will need to shake or stir the almond milk thoroughly before each use, as the almond pulp will settle.
I can’t take credit for this recipe. I have slightly adapted it from this recipe at Tasty Kitchen Blog. I doubled the water, because I like it thinner, and I don’t use any flavors or sweeteners. I think it’s delicious just the way it is!
To save the leftover almond meal, spread thinly on a cookie sheet, and bake at a low temperature for a long time. Around 250 degrees for an hour or two. When the almond meal is completely dry and cooled, run through a blender or food processor to break it up. Store in an airtight container in the refrigerator. Use it in any application you would almond flour, but keep in mind you will need to add more liquid in your recipes.
Happy, healthy eating!