Homemade Almond Milk

Homemade fresh raw almond milk contains live enzymes with no additives or preservatives like most processed, store bought nut milks. It is a little piece of nutty heaven – sweet, mild and more gentle on the digestive system than heavily processed milks. It is fantastic to drink, put it on cereals or use in smoothies, coffee or tea.

You will need a nut milk bag – a mesh pocket with a draw string opening to strain and squeeze the milk, Check out where to pick one up from iHerb, Wholefoods Melbourne, Kitchen Warehouse or there’s some cheap ones available on eBay

Print Recipe
Homemade Almond Milk
almond milk
Cuisine Low Carb
Prep Time 10 minutes
Servings
cups
Ingredients
Optional:
  • 1/8 tsp vanilla extract optional for added flavour
  • 2 dates (medjool) optional sweetener, pits removed
Equipment:
Cuisine Low Carb
Prep Time 10 minutes
Servings
cups
Ingredients
Optional:
  • 1/8 tsp vanilla extract optional for added flavour
  • 2 dates (medjool) optional sweetener, pits removed
Equipment:
almond milk
Instructions
  1. Soak almonds for at least 12 hours in pure water with the sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds
  2. Rinse the almonds well and place them in a blender/food processor
  3. Add water until it reaches the 5 cup mark. Use less water for a creamier almond milk.
  4. Blend several minutes until smooth and creamy
  5. Strain mixture into large bowl through a nut-milk bag. After most of the milk has strained, "milk" the bag to collect the remaining milk
  6. Transfer your almond milk to an airtight glass container and refrigerate for up to 5 days.
Optional Step:
  1. Spread the almond meal on a cookie sheet and bake at approximately 80°C for 3 hours. Move it around to break up the clumps about half way through. After the almond meal has cooled, pulse it in your blender to bring it back to a flour texture. You now have almond meal for future cooking. Store in the freezer.