How to Make Raw Almond Milk
A fail-proof recipe for Homemade, Raw Almond Milk
If you're reading this, chances are you've made the switch from cow's milk, or just want a healthier alternative to work into your daily routine. If you want to know what homemade almond milk tastes like, this is a must-make recipe. Why, you ask? Because if you've bought almond milk in the store, you're missing out on an entirely different taste and a whole lot of plant-based protein!
There is about 12X more protein in homemade almond milk than store-bought!
Per 8 oz. serving
store-bought = 1 g protein
homemade = 12 g protein
I hope you enjoy my homemade, raw almond milk recipe that I'm asked about quite often.
Makes about 32 oz. (1 liter)
1 c raw almonds, soaked (see notes)
3 1/2 c clean water
2-3 dates, pitted (and soaked if yours are firm); omit for unsweetened milk
Dash of cinnamon or nutmeg (optional but recommended)
Splash vanilla extract, about 1 tsp (optional but recommended)
Pinch sea salt;
Large nut milk bag (I use Nutiana) or strainer (will not strain as well as bag, but great to start with)
32 oz. + glass bottle or pitcher
Fill blender with 3 1/2 c clean water. Add almonds, dates, sea salt, and optional ingredients, if using. Blend on high speed until completely blended (it will look just like milk). Place your nut milk bag in the large bowl and hold with one hand while you pour the almond milk into it with the other hand. Gently squeeze (with clean hands) and wring out the nut milk bag until you end up with a bowl full of almond milk. Pour into your glass bottle or pitcher and refrigerate. Will last up to 4 days. You can find recipes online for using leftover almond meal/pulp, but you will need to use right away or refrigerate.
Notes: Most nuts and seeds should be soaked for several hours (you can soak overnight) in clean water (then drain and rinse) to remove the phytic acid, which is an enzyme inhibitor that can bind to the minerals in your body, preventing you from absorbing them. You definitely don't want that!