|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Almond milk is not just a favorite milk substitute among vegans, it's liked by omnivores, too. This non-dairy milk alternative has become quite popular over the past several years with sales more than doubling. Whether you enjoy almond milk because of dietary restrictions, personal preference, or just for its taste, you can make it at home to enjoy it any time.
Fresh almond milk is very simple and easy to make from scratch, calling for just almonds and water, with the option to add dates and vanilla for a little sweetness. It does take a little bit of time, though, as you need to soak the almonds until they are very soft so they can be completely blended, which can take six hours or more. It helps to have a nut bag for straining the mixture of the solids after it is blended; the almond pulp that is collected can be made into almond meal and used in a variety of recipes, such as gluten-free crackers and flourless cake.
This easy homemade almond milk recipe is vegetarian, vegan, and gluten-free, and it's also a completely raw food recipe, a real raw vegan treat. Use the almond milk in smoothies or shakes, soups, and other raw food dishes. Or try it in homemade almond milk lattes or splashed over your favorite granola. You can also use it to make dairy-free pudding and homemade sandwich bread.
- 1 cup almonds (raw)
- 3 cups water (plus more for soaking)
- Optional: 2 dates
- Optional: 1/2 teaspoon vanilla extract
Gather the ingredients.
Soak the almonds in enough water to cover by 2 inches, for at least 6 hours or overnight.
Drain the water from the almonds and discard. Blend the 3 cups of water, almonds, and dates and vanilla if using, until well blended and almost smooth.
Strain the blended almond mixture over a bowl or large measuring cup using a nut milk bag, cheesecloth, or a fine-mesh strainer. (If using the nut milk bag or cheesecloth, squeeze to release any leftover liquid.) Save or discard the almond pulp.
Use immediately or refrigerate. Enjoy.
How to Store
Store leftovers in a sealed container in the refrigerator. Homemade raw almond milk will keep well in the refrigerator for three or four days.
- Be sure to use whole, raw, unsalted almonds, and not roasted, toasted, salted, or slivered almonds for this recipe.
- You can use raw, blanched almonds, but keep in mind the milk will have a less intense flavor.
- A very fine mesh strainer will work in a pinch, but cheesecloth is better and a cheesecloth nut milk bag is best.
- Soaking almonds is an important step in the process because it will help soften them up. Also, almonds tend to have a much more appealing taste after they are soaked and rinsed, which will improve the flavor of your final product. Some proponents of a raw vegan diet purport that soaking nuts increases enzyme activity and can result in greater absorption of the food's nutrients by the body and increased digestibility.
Americans are nuts for almond milk. (2016, March 31). Retrieved December 4, 2016, from Nielsen, http://www.nielsen.com/us/en/insights/news/2016/americans-are-nuts-for-almond-milk.html