Never made homemade almond milk before? Not to worry! Fresh, homemade almond milk is very simple and easy to make from scratch and hardly takes any time or effort. You need to soak the almonds until they are very soft so they can be completely blended up. And, before you start, make sure you have raw almonds (that is, not roasted or salted almonds) and something to strain the mixture with (cheesecloth is ok but a nut milk bag is best) This easy homemade almond milk recipe is vegetarian, vegan, gluten-free and it’s also a completely raw food recipe, a real raw vegan treat. Use your homemade almond milk in smoothies or shakes, soups and other raw food dishes. If you like homemade almond milk, you might also want to try a homemade cashew milk recipe or another dairy substitute.
Ingredients
• 1 cup raw almonds
• water for soaking nuts
• 4 cups water
• 2 dates (optional)
• 1/2 tsp vanilla (optional)
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: about 4 cups
Preparation
First, be sure you have raw almonds, and not roasted, toasted, salted or slivered almonds – whole, raw unsalted almonds only! Soak the almonds in water overnight or for at least 6 hours (I find I get the creamies result if I soak the almonds for 12hours). Drain the water from the almonds and discard. Blend the 4 cups of water, almonds (and vanilla & dates optional) until well blended and almost smooth. Strain the blended almond mixture using a nut milk bag.
Store in airtight glass bottles. Homemade raw almond milk will keep well in the refrigerator for three or four days.
ENJOY xx
NB: I picked up my glass milk bottle as one of the local cheapy stores. Its easier if you use a bottle with a wide neck so that it can be cleaned and steralised properly between uses.
