You may be surprised to find how quick and easy it is to make fresh, yummy and gunk-free almond milk. It’s one of my favorite and most well-received (pun intended) gifts to give friends. In fact, I have paired it with a large jar of homemade cold brew coffee and given it to my daughter’s teachers as first-day-of-school gifts to kick things off right (unless your school is totally nut-free, in which case that may kick things off wrong). It always gets a “wow!” and really takes very little time and effort to make. Win-win!
For the “TL:DR” personalities, you can skip to the quick slideshow process below.
To begin, the only special tools you need are a blender and a nut milk bag. See my post about “Well-Intended” items for your home to click-through and buy my recommendations at Amazon. Besides that, a bag of raw and organic almonds, a pinch of salt and some filtered water is all you need for this recipe which should come together in a handful of minutes after soaking the almonds overnight (which you can technically skip to really make it in a pinch, but that’s not how I roll). Please note, because it’s raw and totally preservative-free (read as: loaded with nutrients and goodness), you need to keep it refrigerated and finish it in just a few days, but I’m sure that won’t be a problem when you taste this fresh and delicious homemade almond milk!
Unsweetened Organic Almond Milk
Prep Time: 1 minute to cover almonds in filtered water + soak overnight (up to 12 hrs) + 5 minutes to make
Servings: 3 cups
- 3 cups filtered water
- 1 cup raw, organic almonds (be sure they aren’t roasted or salted)
- Pinch of sea salt x 2
- Nut milk bag
- A bowl
- A strainer
- A measuring cup
- A jar to store the almond milk in the refrigerator
Easy 4-Step Directions:
- Cover 1 cup of almonds and a pinch of sea salt with water and soak in a bowl overnight at room temp (you can also add a squeeze of lemon).
- In the morning, drain (discard the water) and rinse the soaked almonds thoroughly (very important to remove the anti-nutrients and enzyme inhibitors as I understand it – and I’m not sure I know what those are, but they sound bad, so yea…just rinse ‘em).
- Put the rinsed almonds, 3 cups of filtered water and another pinch of sea salt in your blender on high until nuts are pulverized and you see the mixture turn into a beautiful, creamy almond milk.
- Strain the mixture through the nut milk bag directly into your 3+ cup capacity storage jar or large measuring cup (which I just find a little less messy for transfer), and squeeze the nut milk bag to be sure you get every drop. Save your left over almond flour for another recipe, sprinkle it on something else, or dump it.
Store your fresh almond milk in a sealed container in the refrigerator for up to 3 days (you may need to give it a shake if it separates).
Why buy store-bought almond milk with all those fillers when it’s this quick and easy to make at home? You can do it!