Chef notes
These days, the dairy section of the grocery store is filled with milk substitutes made with everything from nuts to seeds and grains. Almond milk continues to lead the pack in popularity and has been delighting consumers for decades. So, how does one turn almonds into dairy-free milk? All you need is three ingredients, a blender and something to strain the milk through to make almond milk at home — and one that’s free from harmful gums and preservatives. When all is said and done, one cup of almonds will yield about 2 cups of milk, so not only will you have nut milk that has fewer stabilizers and processed ingredients, but you’ll also save some money in the process.
The only ingredients you need to make almond milk are raw almonds, water and sea salt (although, some people like to sweeten theirs with maple syrup or vanilla extract). Start by soaking the almonds in water for at least 12 hours, which will soften them and make them blendable. Afterward, drain the almonds and blend them with fresh water and a pinch of salt until smooth. The mixture needs to pass through a nut milk bag, a fine-mesh sieve or a few layers of cheesecloth before it’s ready to drink (a high-speed blender and a nut bag are great tools to invest in if you plan on making your own milk alternatives at home on a regular basis).
After blending and straining the almonds, the milk will separate from the pulp. Leftover almond pulp can be sprinkled over oatmeal for extra nuttiness, blended into smoothies or even used as the base of a luscious body scrub.
Swap Option: Other nuts, seeds and grains can be used instead of almonds. Try experimenting with cashews, hemp seeds or rolled oats.
Ingredients
- 1 cup raw almonds
- 2 cups water, plus additional for soaking almonds
- 1/8 teaspoon sea salt
Preparation
1.Place almonds in a bowl and cover with water by at least two inches. Cover loosely and let bowl sit on the kitchen counter for 12 to 24 hours.
2.Drain almonds, discarding all liquid, and rinse thoroughly.
3.Add almonds to blender with water and salt. Blend on high until smooth, about 1 minute. If you prefer a thinner consistency, add up to 2 more cups of water.
4.Strain mix through a nut milk bag into a medium-sized bowl. Continue to squeeze and knead contents until all the liquid has been strained out.
5.Transfer liquid to an airtight container and store in the fridge. Milk will separate so stir before each use. Enjoy within four days.
