If I had a dollar for every half gallon of Almond Milk I’ve purchased, I’d have enough money to own my own almond milk factory. Most of the almond milk we buy has good ingredients, but I wanted to make my own with minimal ingredients. By minimal I mean two or three ingredients that I can pronounce.
I imagine some of you may ask if it’s worth the cost to make versus purchasing. Again, my mindset behind making almond milk instead of buying was for the ingredients rather than the price. However, I spent $6.99 on a 16.25oz back of Raw Almonds from Trader Joes. There are about 3 cups in a bag of almonds, so I could get three whole batches of almond milk out of just one bag! I’d say it’s worth it!
A simple two or three ingredient almond milk for smoothies, baking, or cereals!
- 1 Cup Raw Almonds soaked in water
- Water to cover almonds for soaking
- 1/4 tsp Pure Vanilla Extract OPTIONAL
Soak the almonds in a bowl for about 6 hours. You need enough water to cover the almonds (I used about 2 cups). **QUICKER OPTION: Boil the almonds for 15 minutes, drain, and remove skins (then follow steps below).
After the 6 hours is up, drain and rinse the almonds.
Toss the almonds in a blender and pour in 4-5 cups (the less you use the thicker it’ll be). OPTION to add in vanilla.
Blend for a little over a minute until smooth.
Pour the almond milk (in batches) through a nut milk back and squeeze all of the liquid into a mason jar or storage glass. I got my nut bilk bags on Amazon (linked below).
Once complete, refrigerate for 5 days.
*You may save the almond milk pulp for cookies, oatmeal, or crackers!