It’s okay if you’re so intimidated by this one that you want to run out and grab your favorite carton of the stuff. I understand. I too was so intimidated by making my own almond milk, I put it off for like 3 months.
It’s so easy though and much tastier than anything you can buy in the store. And for me, much cheaper. I can get raw almonds for 3.99/pound on sale. The little carton of milk is that much.
Really, it’s pretty much that simple. But since I’m trying to get you to make your own, I should probably go into a bit more detail huh?
1 cup raw almonds (organic if you can)
3 1/2 cup add’l water (for the milk)
1 teaspoon vanilla
3 tablespoons real maple syrup
1/4 teaspoon cinnamon
Soak the nuts.
This softens the nuts and makes for easier processing. Place almonds in bowl and cover with water. Place in refrigerator to soak overnight. Sometime the next day, drain and rinse nuts.
Process the nuts.
Place nuts in blender, add 3 1/2 cups water. Blend blend blend. Mine runs for about 2-3 minutes.
Strain the liquid.
If you’ve got a bowl with a spout, use that, trust me it’s so much easier! Place salt, vanilla, syrup and cinnamon in the bowl. Using cheesecloth*, nut milk bag, or a dish towel strain the liquid into a bowl. Squeeze all the yummy liquid out. Set pulp aside.Whisk, bottle, and place in fridge.
*I use 2-3 layers of cheesecloth to strain. You can find it at most grocery stores or online. Be sure to wash it after using.
Now for that pulp. Guess what we’re going to do with that? Make almond flour! While I do enjoy making my own almond milk, the financial benefit really comes from making my own almond flour. It’s pricey, ya’ll!
If you have a dehydrator and “fruit roll-up” sheets, then I would recommend freezing the pulp until you have enough to fill your dehydrator.
If you will be using the oven, like me, then you want to spread the pulp as thin as you can over a cookie sheet/baking stone. Set your oven to its lowest setting and leave the pulp in there for 1-3 hours (the time varies greatly based on how thin you spread it and how much of the liquid you squeezed out). Check on it after an hour (mine was done after about 90 minutes). Mix around to prevent burning. Once it feels dry, it’s done.
Once the almond flour dry, place in food processor and process to a fine powder. Store in airtight container and place in refrigerator or freezer. Use in place of wheat flour in baking.
Try experimenting with flavored almond milk: chocolate, pumpkin spice, or berry.