We in our family love/consume almond milk so much, that when we say “milk” we are making reference to milk made from soaked, blended, almonds! The “almond” part of the term has simply become redundant.
My kids were practically raised on the stuff. Well… we started out with breast milk for as long as possible, then shifted to almond milk afterwards.
And for the longest time, all they drank was water, almond milk, and green smoothies. That has since evolved into freshly squeezed juices, coconut water, and much to my chagrin… they occasionally have boxed juices that say “100% juice” on the label.
Besides various plant-based milks, our kids have also consumed raw goat’s milk
More than that though, they have tried other nut, grain, and seed milks including hemp, sesame seed, and brown rice. As for animal’s milks, besides mom’s, they have had raw goat’s milk on occasion… primarily while visiting Ecuador.
But, besides water, the primary day-to-day “drink” has been almond milk. We chose to purchase almond milk regularly because it was the one in our natural food grocery aisles with the fewest ingredients, and we avoid anything soy-based. With that said, it has always been something of slight concern for me because of the metal internal lining of the cardboard container.
So… we have occasionally dabbled in making our own milks, but not nearly enough. But… I am happy to say, that every Monday now, we are whipping up a fresh batch of homemade plant-based milk, where we can control the ingredients and the storage container!
Today, I will share the creamy homemade soaked almond milk recipe that we loosely follow. It is delicious!
Homemade soaked almond milk recipe
Yield: 1 litre of milk | Prep: | Process/Cook: | Ready In:
This creamy almond milk has a much better flavour than anything store bought in my opinion. You get to control the ingredients as well the container that you store it in. To make it, you will need a decent blender and a nut milk bag to separate the milk from the pulp.
Kitchen Tools / Equipment Needed:
Ingredients / Grocery List:
- 1 cup raw almonds
- 3.5 cups filtered water
- 2-4 pitted Medjool dates
- whole vanilla bean, chopped (or 1/2 – 1 tsp vanilla extract )
- 1/4 teaspoon cold-pressed cinnamon
- small pinch of fine grain sea salt to enhance the flavour
Before you dive into this recipe, you should consider this step first, then make the milk tomorrow. It's completely optional though.
- Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch. (why soak?)
Instructions / Directions / Method:
Rinse and drain the almonds (optionally peel them) and place into a blender along with filtered water, pitted dates, and vanilla (bean or extract).
- Blend on highest speed for 1 minute or so.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk.
- Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
- Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.
This image shows a measurement of what was produced. This recipe yields about 1L of almond milk.
Alternatives / Replacements:
- Use vanilla extract for a more subtle vanilla flavour.
- You can also use another sweetener of your choice like maple syrup, agave syrup, stevia, brown rice syrup or honey.
Main Ingredient Information
Want to learn more about the main ingredient in this delicious recipe? Here’s some info about almonds that you may not know!
Almonds are not a nut. It’s true! They are actually the seed within a nut, which is contained inside the fruit of a tree of the prunus family, relative of peaches and cherries. There are many types of almonds on this planet with most being bitter and toxic! Lucky for you and I, the difference between the two was sorted out years ago.
The U.S.A., California in particular, produces more almonds than any other place. The pollination of California’s almond trees is the biggest managed pollination program in the world with more than one million hives brought into the state every year. Wow! In recent years, with bee shortages, there have been several self pollinating almond trees developed. (1)
Almonds make a great on-the-go snack, a perfect addition to granola/trail mix, a base for homemade almond milk (as you know), almond butter, shakes, salads and desserts. Eating almonds boosts your cardiovascular health, prevents weight gain, provides minerals and vitamins and is an excellent source of protein and healthy oils. (2)
“The peach was once a bitter almond and the cauliflower is nothing but a cabbage with a college education.” – Mark Twain
Inspired by: ohsheglows.com