I’ve been drinking a lot of Vega shakes lately for breakfast and have gone through countless boxes of almond milk to mix the powder in. I decided to try making my own almond milk this week and it was surprisingly easy. Raw soaked almonds. Water. Blender. I’m going to start making this on the regular. It’s cheaper, tastes better than store-bought almond milk and yields a nice almond pulp, which can either remain in the milk or strained out. I’ve strained out the pulp this time, and have placed it in my freezer until I can figure out a good way to repurpose it. Update: Here’s one — Raw Almond Matcha Cakes.
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RAW ALMOND MILK
- Yield: 8 cups
Ingredients
- 2 cups raw almonds, soaked overnight in plenty of water and drained
- 8 cups water
- vanilla bean (optional)
- raw agave nectar (optional)
Instructions
- Place the water and almonds in a blender. Blend on high for 2 minutes.
- To strain out the pulp, line a tall and thin pitcher (enough to hold about six cups) with a nut milk bag and slowly pour the contents through the bag into the pitcher. Slowly squeeze the bag until all of the nut milk is transferred to the pitcher.
- Add in some vanilla bean and/or agave if you want some sweetness, but I think it tastes better plain. Serve chilled.
- If you’ve sifted out the pulp and would like to store it for using later, measure out the pulp into 1/2 or 1 cup servings and refrigerate or freeze it in ziploc bags.
