We always thought making your own almond milk would be pretty complicated, but it’s so simple and easy!  Plus you’re avoiding all the nasties that can be found in store-bought almond milk such as flavours, stabilisers, and emulsifiers found in some varieties.

With the leftover almond pulp, dehydrate this on temp 50֯C for 24 hours or until dry. This will turn the pulp into almond meal. You will need a dehydrator for this.

Jo and Tracey x

October 23, 2019
  • 8h 5m
  • 8h 5m

Ingredients

  • 1 c almonds
  • 1 19/24 L filtered water
  • 1 tsp. vanilla bean paste
  • 1 dates (optional)

Instructions

Thermal Method

  1. In a large glass bowl, cover almonds with filtered water and soak overnight or for a minimum of 8 hours.
  2. Discard water and place almonds into mixing jug.
  3. Fill jug with filtered water to an inch under the max line. Add in vanilla bean paste and pitted date for added sweetness.
  4. Blitz for 2 minutes/speed 9.
  5. Over a large bowl or jug, strain the milk using a nut milk bag. Fill the bag with all the contents and then hang the bag suspended over a bowl to ensure all the milk drains out (we often tie the bag up on the overhead cupboards for an hour).
  6. Refrigerate the milk in a glass bottle for up to 3 days.

Traditional Method

  1. In a large glass bowl, cover almonds with filtered water and soak overnight or for a minimum of 8 hours.
  2. Discard water and place almonds into a high-speed blender.
  3. Add in a minimum of 1.8 L filtered water if the jug can handle it. If not, blitz in batches using up to 1.8 L water in total. Add in vanilla bean paste and pitted date for added sweetness.
  4. Blitz until well pureed.
  5. Over a large bowl or jug, strain the milk using a nut milk bag. Fill the bag with all the contents and then hang the bag suspended over a bowl to ensure all the milk drains out (we often tie the bag up on the overhead cupboards for an hour).
  6. Refrigerate the milk in a glass bottle for up to 3 days.

Nutrition

  • 4