I know, I know. The universe probably wasn’t looking for another recipe on homemade almond milk. But in the spirit of wanting to be a one-stop wellness and sustainability shop, here we are! It’s been about 2 years since I first made homemade almond milk and, if I’m being honest, I haven’t made it all too often since. Not because it isn’t incredibly simple, but because it’s really easy to put a carton of store bought almond milk right into the basket. Hey, I’m human.
This year, however, a big intention of mine is to try making certain things more often than buying them. Please note: I didn’t say my intention is to always make things versus buying them. This is important to mention because I need you to know: (my) life is not perfect, and though I’m suggesting you take shot at making homemade almond (or other alternatives) milk, I’m not suggesting you give up buying store-bought almond milk altogether. Sometimes, convenience reigns supreme, and that’s okay.
Instead, I’m just here to challenge you to try making your own almond milk (even just a couple times a month) vs. buying a carton because it:
- Saves on waste — Not all carton’s are recyclable.
- Really is more simple than I’ve properly given it credit for.
- Gives you a reason to start supporting your local health food/bulk store (if available in your town).
- Can be fun and rewarding to get down in the kitchen and make things yourself!
- Allows you to make a milk with zero additives (with exception of cinnamon and vanilla).
Need more reasons? Try looking inward and asking yourself: Are there intentions you have in your life that could be supported by making something like this? Maybe you set an intention this year to try new things. Check. Maybe you set an intention to live more sustainably. Check. Whatever it is, I encourage you to identify your own reasons for doing things because it can help you feel empowered by your choices.
But Megan, I just came here for the almond milk.
Alright, alright. Let’s take this life chat tangent back to the title topic, yeah? As I said above, making homemade almond milk is very simple. You just need 1 cup of raw almonds, filtered water, a blender and something to strain the liquid with. The part that takes the longest is pre-soaking the almonds in water for at least 4 hours. You can speed the process up by soaking them in warm/hot water for 1-2 hours, but I find better results in the former method.
Side note: almonds can be pricey, especially if you are buying organic. Save money and save plastic by buying them from a bulk store if it’s available in your area!
Once the almonds are soaked. Rinse them and add to a blender with 4-6 cups of filtered water. 4 cups will yield a thicker milk, while 6 is a thinner consistency. For me: the sweet spot tends to be 5 cups. You’ll want to blend the almonds with the water for anywhere from 3-5 minutes, depending on your blender’s power. In a ninja bullet from 2014, I tend to blend mine for a good 5 minutes.
Once you’ve blended it well, you can either pour the mixture into a batter bowl by straining through a cheese cloth or by using a mesh bag made specifically for straining liquids — like this one from Ellie’s Best (you can use code mindingmysoul for 10% off!). Gather the ends of the fabric and lightly twist from the top to squeeze the remaining liquid from the cloth or bag.
You can then either add the milk straight to a jar or bottle for storage or you can return it to the blender and add a dash of cinnamon and a splash of vanilla extract — highly recommend. Once it’s in a bottle or jar, your an store in in the fridge for upto 5 days. I typically will make 2 batches in one week.
Bonus: save the almond meal grounds for adding to oatmeal, banana bread/muffins or making homemade crackers!
Ready to give it a try? Let’s do it!
Homemade Almond Milk
- 1 cup raw almonds organic, preferred
- 4-6 cups filtered water plus 1 cup for soaking
- ground cinnamon optional
- vanilla extract optional
In a small bowl, soak 1 cup of almonds with 1 cup of filtered water for 4 hours.
Drain the almonds and lightly rinse before adding to your blender with 4-6 cups of filtered water.
Blend for 3-5 minutes, depending on the power of your blender, then strain the liquid into a large batter bowl through a cheese cloth, flour sack towel or straining bag.
Gently twist the fabric together to squeeze the remains liquid from the almonds. Return the liquid to the blender to mix with cinnamon and vanilla (optional) then pour into a jar or bottle for storage in the fridge for up to 5 days.