Super easy recipes for making freshly pressed almond milk at home
Honestly, nothing comes close to the taste of freshly pressed almond milk – it’s creamy, it’s fresh, but the best part is you know exactly what’s going in it. If you’ve read my first post, you hopefully now share some of my concerns with the unnecessary ingredients hidden in some dairy-free milks. In this post I’m going to show you how easy it is to make your own at home!
There are several ways to make almond milk but the basic elements are still the same. The most common way is to use a high speed blender and then strain the mixture using a nut milk bag or cheese cloth (you can find these at any supermarket or home store, I’ve also seen them at Daiso). If you have a slow juicer, even better! It saves the hassle of straining and the milk comes out exactly the same. I normally use my slow juicer but for the sake of this post I’ll show you how to use both.
Using a blender
- Soak overnight or for 6-8 hours. Place almonds in a bowl and completely immerse with water. Cover the bowl with a tea-towel while they soak.
- Drain and rinse. Drain the almonds and discard the soak water (this is important)* Rinse with some fresh water.
- Blend with water. Combine almonds with 3 cups of water and blend on high for about 1-2 minutes until the mixture is smooth and creamy. (Add more or less water depending on the consistency you prefer – I’ve seen some recipes use 5 cups of water so it’s really down to personal preference!)
- Strain blended mixture. Over a bowl, pour your mixture into your nut milk bag and gently squeeze the bottom to ‘milk’ your almonds. This will take a couple of minutes so keep squeezing until you get all the liquid out.
- Pour in a jar and store. Transfer your freshly pressed almond milk into a jar or bottle and store in the fridge for up to 3 days. Shake before using as the milk will separate.
- Keep the pulp. Don’t discard the pulp leftover in your nut milk bag! You can use this to make so many things (I will post recipes for what I use mine for). If you’re not using it straight away store it in a container and freeze.
* nuts contain natural, indigestible toxins and enzyme inhibitors that act as nature’s way of protecting the species and ensuring their survival. Soaking the nuts gets rid of these toxins making them easier to digest and increasing their nutritional content. As soaking releases these toxins into the water, you want to discard it after the process as it now contains the elements you were trying to eliminate.
Using a slow juicer
- Follow steps 1 & 2 from blender instructions.
- Alternate scoops of almonds and water. Using any small scoop (I use a protein shake scoop*) add and alternate between 1 scoop of almonds followed by 1½-2 scoops of water to your slow juicer. Keep doing this until you use all your nuts. Again adjust water ratio depending on how thick or thin you want it. Keep the juicer running until all the liquid has been squeezed out.
- Keep the pulp. Again store the pulp for future use. And that’s it, so easy!
- Note: there will be the tiniest amount of grain so if you want the milk to be extra smooth you can strain it but I don’t because it doesn’t bother me.
* I don’t drink protein anymore but I have the scoops lying around from before
Almond milk is rich in its own flavour and creaminess so it’s good as is, but feel free to flavour it with vanilla or any other natural flavours. Enjoy with granola, in smoothies or oatmeal or even just on it’s own. Fresh almond milk tastes SO good in chia-pudding so that’s another way you could use it.
So pals hopefully these recipes show you how easy it is to make your own almond milk and to skip all the unneccessary ingredients. Make it at home and don’t buy the processed stuff, you won’t regret it! xxx