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Fresh Almond Milk

  • Author: Andrea Sprague
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 4 cups 1x

Description

Making your own nut milks at home is a great way to avoid gums, emulsifiers, and other additives that store-bought brands use to keep milks stable in the supermarket. It might seem like a luxury, but trust me – it’s a lot easier to make than you’d think.


Ingredients

Scale
  • 1/2 cup raw almonds
  • 1/2 cup raw brazil nuts
  • 2 dried dates
  • water
  • pinch of salt

Instructions

  1. Soak nuts by placing in a bowl and covering with water to about 2 inches above the surface of the nuts.  Soak the nuts for at least 2-3 hours before blending. Ideally, you can start soaking them 1 to 2 days before blending. This helps to soften the nuts so that you get the most of out them. The softer they are, the more easily they break down in the blender, which means better milk.
  2. Drain soaking liquid from the nuts and discard, then place nuts in blender and fill with filtered water to the 4 cup line of your blender.
  3.  Remove pits from the dates and add them to the blender as well.  (If you have the time, let dates sit in the blender with the nuts and water for an hour – this also helps to soften the dates so they break down easier in the blender.)
  4. Place lid on blender and blend on a low setting for about 30 seconds, then increase to a high setting and blend for 1 full minute.
  5.  Set the nut milk bag into a large measuring cup. This will help to hold the bag in place. Pour freshly blended almond milk into the nut milk bag.
  6. Close the top of the bag and gently lift out of the measuring cup or bowl, letting the milk drip out of the bag.
  7.  Once the flow starts to slow down, gently close one hand around the top of the bag, squeezing down on the pulp. Use both hands to twist the top of the bag to make it smaller and smaller as the liquid drains out, applying pressure on the almond meal inside to squeeze out as much milk as possible.
  8. Discard the almond pulp and immediately rinse out the bag. Pour almond milk into an airtight container with a lid and store in the refrigerator up to 4 days.

Notes

Tools you’ll need:

  • Nut milk bag (this is the one I use)
  • Blender
  • Large measuring cup or pitcher (to squeeze the nut milk into)