Homemade Almond Milk + Bonus Recipe

Almond MilkFor those of you that can’t drink dairy, refuse to drink dairy, and/or just love almond milk…I’ve got a recipe for you today!  It’s so much better than store-bought, and it’s crazy easy to make.  More delicious, more nutritious, and you don’t get all the carrageenan and guar gum, or whatever else may be lurking in your almond milk (even if it’s organic)!

For equipment, all you’ll need is a blender, a nut milk bag or good quality cheese cloth, and a jar to put your milk in.

I’m bad about measuring things, so feel free to adjust quantities to your liking and experiment until you get it just right for you!

Homemade Almond Milk:

  • 1 1/2 cups of almonds, soaked in filtered water with a pinch or two of salt 12-24 hours
  • 8 medjool dates (pits removed), soaked in filtered water for 30 minutes
  • 1/3 cup coconut oil (cold pressed, extra virgin)
  • Ground cinnamon to taste, about 1/2 tbsp
  • Vanilla extract to taste, about 1 tbsp
  • Pinch of pink salt, optional
  • 5 1/2 cups of filtered water

Strain and rinse the soaked almonds and dates, and add all the ingredients into your blender.  Blend on high for several minutes, until you feel it’s pretty darn blended up and all those almonds are in teeny tiny bits.  Over a large bowl, pour it all into a nut milk bag (or several layers of cheese cloth) and squeeze the heck out of it until there’s no more milk coming out.  Pour it into a pretty jar and enjoy!  Oh yeah, and label as desired…you can be more creative than me.

Please note, this milk will separate, so shake well before using.

Now what about all that almond meal you just squeezed like a madman?!  Don’t toss it!  You could dry it out in the oven or dehydrator to save and use later for baking, or you could save that time and make some no-bake snack balls for now.  I’m typically impatient…so let’s go with now.  You can customize these to your heart’s desire with whatever ingredients you want.  Place your almond pulp in the bowl of a food processor and add the following:

  • 1 cup unsweetened shredded coconutNo-Bake Almond Meal Balls
  • 1/2 cup of coconut oil or nut butter of choice (or mix of both)
  • Cinnamon to taste
  • Vanilla extract to taste
  • I don’t usually add sweetener, but feel free to add a little honey or maple syrup to taste
  • 1-2 tbsp chia seeds
  • 1-2 tbsp ground flax seed
  • 1/4 cup of mini chocolate chips/cacao nibs/dried fruit, if desired

Mix it all up until well combined.  If it doesn’t bind together very well, add some more oil, nut butter, or honey to taste.  If it stays together, but is slightly loose, don’t worry…they’ll firm up nicely in the fridge.  At this point you can roll them into balls and store in the fridge, or press them into a parchment-lined pan, refrigerate for 30 minutes or so, and then cut into bars.  My kids thought it was fun to help me roll them into balls.  These will keep well in the fridge for several weeks, and longer in the freezer.

And that’ll do for the almond fix….for now!  Please let me know how you make your almond milk and use your leftover almond meal, I love to try new things!!

8 thoughts on “Homemade Almond Milk + Bonus Recipe

  1. Claudia @ Two Cup House says:

    I love that you provide two recipes–no waste! This sounds amazing. Do you have a recipe for coconut milk, too? I like to use both, depending on what’s on sale. 🙂 Thanks!

    Liked by 1 person

    • our next life says:

      We make coconut milk basically the same way — soak unsweetened shredded coconut overnight, then blend it and strain through the bag. I keep it thick for coconut milk like the stuff in the can (for use in Thai recipes, mainly), or water it way down to use more like almond milk. I don’t add salt or sweetener (dates) when making coconut milk. And bonus: if you put the thick stuff in the fridge, it will separate just like the stuff in the can, and then you can use the hardened “cream” part to whip for a vegan whipped cream. So yummy! 🙂

      Liked by 1 person

      • Mrs. DTG says:

        Thanks for the coconut milk ideas.. I haven’t tried that yet but will definitely do so soon! Maybe I’ll have better luck with whipped coconut cream this way. I’ve tried making it a couple times, the last time was just a few days ago, but it did not work. I used canned organic coconut cream refrigerated beforehand and had the mixing bowl in the freezer beforehand.. I tried everything and no luck, it just would not thicken and whip up. It just stayed loose and runny…beyond frustrating!


  2. our next life says:

    Your recipe looks yummy! I especially love the idea of what to do with the pulp, since I usually dry it for almond meal, but sometimes forget and it molds. :-S

    Since you asked, our recipe is a little simpler: soak almonds overnight (though I like your idea of adding salt). Rinse them in the morning, blend with water, strain through the nut milk bag. Then add a pinch of salt and squirt of agave in the bottle. Amounts are all approximate, of course. 🙂 By making it not very sweet and with no cinnamon, I can use it in any recipe, including savory ones.

    Liked by 1 person

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