How to Make Your Own Almond Milk
One of the first animal by-products I cut out immediately after going vegetarian was cow’s milk. It wasn’t a conscious health change; I genuinely enjoyed the taste of almond milk the first time I tried it and switching out to almond milk seemed like a no-brainer.
And then the research came into play and I quickly realized that almond milk is a healthier option. Almond milk has become super trendy the past few years thanks to its complete lack of cholesterol and low level of calories. Combine those benefits with a widespread growth of concern regarding the hormones used in regular cow’s milk and it’s been a perfect storm for non-dairy milk companies. Of course, it can be the pricier option, too, which is why I initially started making my own almond milk at home. All you need are almonds, water, a sugar-free sweetener, and a few tools to make the process easier.
But then, I did even more research and realized almond milk is only the healthier option if you do it right. Sure, it contains less calories and virtually no cholesterol, but almond milk isn’t all innocent. In fact, store-bought almond milk is still heavily manufactured, mostly devoid of protein, and full of additives. Additionally, the nutrients you’re getting from almond milk are mostly from the additives, not the actual almonds themselves. Heavily manufactured almond milk, in reality, is just as bad as cow’s milk. It’s simply watered down almonds, stripped of all their natural health benefits, nutrients, and protein.
The best option then becomes making almond milk at home. By going straight to the source — the almonds themselves, which are packed with protein and antioxidants like vitamin E — you’re providing yourself with a protein-packed option, free of all the additives and preservatives found in store-bought. Keep reading to find out how to make DIY almond milk at home with this step-by-step recipe tutorial!
- 1 cup almonds
- 2 cups water
- maple syrup (to taste)
What You’ll Need
- cheese cloth or nut bag
- mixing bowl
1. Add 1 cup of almonds into a mason jar and fill the rest of the jar with water. Leave in the fridge overnight. The longer the almonds soak, the creamier your almond milk will be, so if you let it soak for 2-3 more days, that’s okay.
2. The next day, drain the water from the mason jar and discard it. Add the almonds and 2 cups of water in a blender, blending the mixture for about two minutes.
3. Strain the almond mixture. Place a strainer over a mixing bowl, then line the strainer with a cheese cloth or fine-mesh nut bag. I find the best way to strain is to do it in bits rather than pouring the whole mixture into the nut bag and squeezing out the milk all at once.
4. Twist the nut bag or cheese cloth tightly and “milk” it, kind of as you would a cow. The milk will separate from the almond meal as you twist it and will catch through the strainer and into the mixing bowl below.
5. Sweeten to taste with maple syrup and store in the fridge!