How to Make Homemade Almond Nut Milk

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This recipe was created for both of my vegan step-daughters! Love you girls! XOXO

Easy Recipe For Making Homemade Almond Milk

If you are one that turns to alternative milk products then you may find making homemade almond nut milk is easier than you think. Plus, it does not contain any preservatives or other unknown ingredients.

Dairy-Free!

Almond nut milk is dairy-free making it great for those that are allergic or intolerant to dairy. Almond milk is a popular choice for vegans. Making homemade almond milk is much cheaper than purchasing the premade version.

If this recipe is not for you but you know someone who turns to alternative milk products please share this recipe with them.

Making homemade almond milk begins with using raw whole natural almonds and filtered water.

Three Ways To Make Almond Milk

There are actually three different methods on how you can make homemade almond milk. I call one of them the hard way and the other two seem very easy, at least to me.

The three methods include using a blender or Vitamix, Hurom juicer or a Soyajoy. I will share information about all thee methods so that way you can decide which method works best for you.

Ingredients:

• 1 cup of dry almonds
• 1 cup filtered water

Note: if you want to make a larger batch of almond milk it is a 1:1 ratio. So if you want to make 4 cups of almond milk use 4 cups of raw almonds and 4 cups of filtered water.

Using a Blender or Vitamix

Measure 1 cup of dry almonds and place in a colander. Rinse under cool water in the sink. Place rinsed nuts in a large bowl. Cover with water and allow to soak for 8-10 hours.

Drain water from nuts, remove skins and return to bowl. Note: removing skins is optional.

Place nuts in the blender along with 1 cup of filtered water. Blend on high until mixture is smooth.

This is the part I dislike about blending almonds for milk!

Yes, I have made nut milks using this method and I don’t like it. Anyway, strain the nut milk using an all-purpose reusable food strainer like this nut bag (a cheesecloth will work too but not as well).

Note: Although straining nut milks removes some of the fiber this step is always optional. As for me, I like a smooth milk with less fiber.

Hold the bag over a bowl and carefully pour the blended nut milk into the nut bag. Allow liquid to drain completely from bag. You can assist with the draining process by twisting the top of the nut bag or cheesecloth. Continue to gently twist or wring to assist liquid to pass through bag.

Is There Any Waste?

Depending on how you look at it, there really is no waste with making your own almond milk. Matter of fact after removing the pulp you can make almond flour, give it to the chickens (if you have chickens), or place it in the compost bin so it can be returned to the earth to make dirt!

Adding Flavors If Desired

Flavoring can be added to the almond milk at this time then transfer the nut milk to a glass milk jar and store in refrigerator. Almond milk is good for 3 -5 days.

• Vanilla extract or vanilla beans
• Chocolate or cacao powder
• Fresh blended fruit
• Sweetener (sugar, agave, medjool dates, stevia, honey or sweetener of your choice)

Using the Hurom Juicer (my preference)

I have found using the Hurom HZ slow juicer is my preference. Why the Hurom? I am not going to get to that right now but I will say I can make all kinds of different stuff with the Hurom HZ like fresh cold-pressed juices, ice cream, nut milks (soy, almond, or cashew) and tofu. Just because I find it an easier process doesn’t mean you will too therefore, I will leave the method of preference up to you.

Measure 1 cup of dry almonds and place in a colander. Rinse under cool water in the sink. Place rinsed nuts in a large bowl. Add water to cover nuts and allow to soak for 8-10 hours.

Drain water from nuts, remove skins and return nuts to bowl. Note: removing skins is optional.

Set up the Hurom juicer using the fine strainer. Prepare your station with the juicer, drain tray, pulp collector tray, hydrated nuts and 1 cup of filtered water.

Before adding nuts to chute make sure the lever valve is in the closed position.

Add nuts to juicer chute alternating nuts and water. Before adding the last scoop of nuts open the lever valve. Add the last scoop of nuts and water until all almonds are processed.

Once the juice is extracted from the nuts the holding chamber will begin filling up with milk. If making more than 1 cup if the milk gets to the 16 ounce mark empty holding chamber. This recipe will make 1 cup of almond milk.

Note: There is no need to strain almond milk when using the Hurom juicer but you can if you want.

Add flavoring if desired then transfer almond milk to a glass milk jar and store in refrigerator. Almond milk is good for 3 -5 days.

Using the SoyaJoy

I have to say if I didn’t already have my Hurom HZ I would probably consider getting the SoyaJoy.

I will be honest and tell you I have not tried this method but I have seen the video on how this machine works and it looks almost and maybe even easier than the Hurom HZ. This would be my second choice for making almond milk and from what I understand this device can make any nut milks or soups with just a touch of a button.

Anyway, back to the process.

Measure 1 cup of dry almonds and place in a colander. Rinse under cool water in the sink. Place rinsed nuts in a large bowl. Add water to cover nuts and allow to soak for 8-10 hours.

Drain water from nuts, remove skins and return to bowl. Note: removing skins is optional.

Instead of using a blender or the Hurom HZ use the SoyaJoy. Add specified amount of water to machine and add soaked nuts (flavoring can be added at this time if desired). Follow manufacturers instructions for blending. When done blending strain and store in glass milk jar. Let cool completely and refrigerate. Almond milk is good for 3 -5 days.

So why the Soyajoy? The only difference between the Hurom HZ and the Soyajoy is that you do have to strain the milk with the Soyajoy.

You Be The Judge

There you have it! Making homemade almond milk is super easy and whichever method you use, the blender, Hurom HZ, or Soyajoy, the final product will be much better than store bought knowing there are no added preservatives or unknown ingredients.

As for me, I prefer the Hurom HZ because I detest straining foods.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING ALMOND MILK AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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