I’ve been guilty of using soy milk in a lot of my non-dairy dishes and desserts. Although soy milk has its purposes, I sometimes prefer other non-soy vegan options. I sometimes opt for rice milk and almond milk but they are expensive where I live. Plus, when I learned that making your own almond milk is not as cumbersome as it looks, I decided to try making it myself. Like anything homemade, making almond milk from scratch is a cheaper and healthier alternative to buying container milk contains a ton of unrecognizable ingredients. While the process to making this milk is simple, the almonds most be soaked overnight. Soaking them overnight makes them easier to blend. This method also releases enzymes in the nut that makes them easier to digest and releases healthful nutrients.
For this recipe, you will need:
- 1 cup of almonds
- 4 cups of water
- 1/4 cup of honey or agave syrup
- 1 teaspoon of vanilla extract
- Pinch of salt
Soak almonds overnight with a pinch of salt in a blender. Add honey or agave syrup with vanilla. Blend on high speed for a minute or 2. If you prefer a thicker consistency without the almond grit, then drain the milk using a sieve or a cheese cloth placed over a pitcher. If you don’t strain the milk, give your pitcher a good shake or stir before pouring, since the liquid and pulp will have separated a bit. This recipe would also work well with cashews,hazelnuts or even sunflower seeds. For an almond milk variety, you can adjust the flavors using spices like cinnamon or nutmeg, more vanilla extract, or a heaping tablespoon of cocoa powder for a rich chocolate milk. Now you can enjoy almond milk in soups,smoothies,coffee,cereals, or oats. Don’t discard the almond grits yet. You can set them aside to make more almond milk again or a almond filling for cookies,cakes, pies, and other desserts!