|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 a favorite among omnivores, too. Between 2011 and 2016, sales of almond milk grew 250 percent, while the total milk market shrank by more than $1 billion during that same time period. Clearly, almond milk is popular, so it only makes sense you might want to try to make your own homemade almond milk. After all, what better way to ensure you know what's going into your food?
Never made homemade almond milk before? Not to worry! Fresh, homemade almond milk is very simple and easy to make from scratch. It does take a little bit of time and effort, though, as you need to soak the almonds until they are very soft so they can be completely blended up, which can take six hours or more.
This easy homemade almond milk recipe is vegetarian, vegan, gluten-free and it's also a completely raw food recipe, a real raw vegan treat.
- 1 cup almonds (raw)
- 3 cups water (plus more for soaking)
- Optional: 2 dates
- Optional: 1/2 teaspoon vanilla
Gather your ingredients. Soak the almonds in enough water to cover by 2 inches overnight or for at least 6 hours.
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 using a nut milk bag or cheesecloth or other fine mesh strainer.
Use in smoothies or shakes, soups, and other raw food dishes. Or try it in homemade almond milk lattes or splashed over your favorite granola. 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.
- 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 taste 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