Almonds are one of the healthiest “nuts” you can eat (they are related to the peach, and are technically considered a seed). They are high in heart-healthy monounsaturated fats, as well as protein, and they also contain amino acids, manganese, and Vitamin E. The US is the world’s leading almond grower, and essentially 100% of those almonds are grown in California.
Commercial versions of almond milk contain preservatives (which I feel affect the flavor), although they also tend to be fortified with calcium and Vitamin D which is a plus. The biggest downside, however, is the sugar that is added to them. Keeping this in mind, I set out to create a simple almond milk recipe that didn’t require any special equipment and didn’t have any added refined sugar. After looking at dozen different recipes/methods, I decided to get into the kitchen and get working!
I started by soaking the almonds overnight in the fridge, covered. This is an important part of the process because the soaking really brings out the milky-ness quality of the almonds and also makes them more digestible, resulting in better absorption of nutrients. Another great benefit of soaking almonds (or any nut) is that it removes the tannin from the skin, which gives nuts their bitter flavor.
The next morning, I halved and pitted some Medjool dates to use as a sugar alternative, and also set them to soaking (so your blender is able to process them). Once those had soaked for about 45 minutes, I got out the blender and started processing – first a heaping cup of soaked almonds went in, then 2 cups of water. It only took a minute or two for the almonds to grind down, and then I added the dates (tasting the concoction after every two dates to see how the sweetness was progressing). I decided that five was the perfect sweetness – not so sweet that it was overpowering but sweet enough to compliment the amazing almond flavor. You can choose to omit the dates entirely, or add up to seven if you really like the sweetness of commercial almond milk. The nice thing about using dates as the sweetener is that they are also high in fiber and are easily digested. I added the last two cups of water, plus a pinch of Himalayan pink sea salt (my favorite) and I was ready to strain my milk.
You can strain the milk in a number of different ways, or if you are going to use the almond milk strictly in smoothies, then you can choose to omit this step (leaving the almond pulp in the milk gives you the full benefits of the almonds and is protein rich). I chose to use a jelly straining bag, as it fit perfectly over the opening of my pitcher and has a super fine weave so I knew that my milk would be very smooth. You can also strain the milk using a nut milk bag or a fine mesh metal strainer (I would suggest putting a few layers of cheesecloth in the strainer – that way as you finish you can gather up the corners and squeeze the last of the milk out of the pulp that is left over. The almond/date pulp that you are left with can be used in many ways, including adding a bit to your morning oatmeal, adding it to smoothies, or dehydrating it and using it as a flour alternative.
Success – for about $1.33 a serving I had four cups of the most delicious organic and fresh non-dairy milk I have ever tasted!
Homemade Almond Milk
Recipe by Sassy Sampler
- 1 c raw, organic almonds
- 4 c filtered or spring water (cold)
- Pinch of sea salt
- 3-7 fresh Medjool dates (optional, for sweetness), split in half and pit removed, soaked for at least 30 minutes and up to 3 hours
- Vanilla bean, cut in half and one side scraped and reserved (optional) OR 1/2 t pure vanilla extract
- Soak almonds in fresh water for at least six hours or overnight (if you choose to soak overnight, then cover and refrigerate the almonds).
- Drain and rinse soaked almonds.
- Using a blender or Vitamix, add almonds to blender with 2 cups of water. Blend until it is relatively smooth (all the noticeable chunks are gone). Add the sea salt.
- Add dates and blend to fully combine—3 dates will be slightly sweet and 7 dates will be similar to store-bought almond milk sweetness.
- Add remaining 2 cups of water and blend to combine (depending on the size of your blender, you may need to hand mix in the remainder of the water).
- Add vanilla bean seeds or extract if using and blend to combine.
- Strain mixture into a large bowl or pitcher, either using a metal fine-gauge strainer set over the bowl or a nut milk bag/jelly strainer bag. If using a strainer, I recommend adding a square of folded cheesecloth and straining through that—you can gather up the corners and squeeze out all the milk much more quickly than using just a strainer.
- If using a strainer and no cheesecloth, use the back of a spoon or rubber spatula to gently push the milk through the strainer (don’t push down too hard or you will get some of the pulp in the milk).
- Refrigerate for up to 4 days in a covered container. Because this is a raw drink, there may be separation after it sits—just mix and enjoy!
Almond Milk PDF
You can use the leftover pulp in many ways:
- Put it in a dehydrator and you will get almond flour
- Mix a tablespoon or two into your oatmeal/hot cereal.
- Mix with a little honey or agave and spread it thin on a baking sheet—bake at 350°F until crunchy.
- Add to smoothies
- Check out Pinterest for more almond pulp ideas!
Almond milk is a tasty way to add heart-healthy fats to your diet!
Your leftover dates can be used for future batches of almond milk, or can be made into a yummy “caramel” dip…or you can just eat them! I recommend pitting them and then putting a walnut in the center (great suggestion for an appetizer from a customer).