Almond is so simple and easy to make. Since I don’t consume cow’s milk I don’t use a lot of milk in my daily diet anymore, but sometimes I like to have granola with milk or put it in my smoothies. Though for the most part alternative milk companies are good at keeping things simple, there’s nothing that beats homemade. Simplicity to me is having the least amount of ingredients in our foods prepared as possible. You won’t get any preservatives or additives in this milk!
- Soak 1 cup of almonds overnight in a bowl, or at least 8 hours.
- In the morning, drain the water and and put in a high speed blender, like a vitamix blender, almonds, 4 cups of water, and sweetener in or flavoring like vanilla as desired. I put in 3 dates.
- Blend in blender for 1 minute.
- Over a bowl, place a milking bag and pour the blended mix inside. Then milk the liquid part out until you only have the almond pulp left.
- Keep almond milk chilled. Good for up to 5 days.
You can use the pulp in anything; baked goods, the homemade cracker recipe I made, even soup. And there you have it, your very own Almond Milk.