If you’ve never tried homemade almond milk, you’re missing out. Its rich, creamy and delicious and tastes nothing like the store bought milk! Unfortunately, most store bought almond milk is made with only 2-3 actual almonds and the rest fillers, like gar gum, careenage, lecithin and water. All of these fillers can cause havoc on a sensitive digestive tract. The good news is, DIY almond milk is easy to make and only requires a nut bag. The hardest part is asking the store associate where you can find a “nut bag”. If you want to save yourself the embarrassment you can order one on amazon here.
Here’s the step-by-step instructions on how to make your own. Start with 1 cup of almonds and soak them for 8 to 10 hours. This breaks down the Phytic acid in the skin of the almond and softens them. Phytic acid is considered an anti-nutrient because of it’s affinity to bind to essential minerals such as calcium, zinc, iron, and magnesium, in the digestive tract. This interferes with minerals from being absorbed properly by your GI tract. Over time, this can cause mineral deficiencies and digestive imbalances especially for individuals with sensitive digestive tracts. Soaking them minimizes the Phytic acids.
Once your almonds have been soaked. Rinse them thoroughly. Pour the almonds into a blender. Add 3 cups of water, cinnamon, 1 chopped vanilla bean and 2-3 Majool dates. Blend for 1-2 minutes until smooth.
Some of the milk will filter right through the bag. But to get all of the milk out, you’ll need to do some gentle squeezing to encourage the milk through. I do this in small batches as it make it more manageable. I empty the pulp out each time and add another 1/3 of the almond milk mixture into the nut bag and repeat the process.
Before pouring it into a storage jar, I would rinse your blender and pour the milk from the bowl back into the blender. It makes it so much simpler to pour the milk from the blender into the jar rather than from a large bowl. I love mason jars to store my milk in.
Look at this creamy delicious milk! It’s best when cold. Be patient, place it in the refrigerators and wait for this delicious treat! The wait will be worth it. Do note, that your milk will separate which is completely normal. Just shake or mix before serving.
- 1 cup raw almonds, soaked 8-10 hours
- 3 cups filtered water
- 2-3 pitted Medjool dates (stevia or coconut sugar can be used too)
- 1 whole vanilla bean, chopped or ½ teaspoon vanilla extract
- ¼ tsp. cinnamon
- ¼ tsp. fine sea salt
- Place almonds in a jar and fill with water. Soak the almonds in water overnight, about 8 to 10 hours.
- Rinse and drain well.
- Place drained almonds into a blender along with the water, pitted dates, and chopped vanilla bean and cinnamon.
- Blend on the highest speed for 1-2 minute.
- Place a nut milk bag over a large bowl and slowly pour ⅓ of almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. Once you've squeezed the milk out. Empty out the pulp and repeat process until all the milk has been filtered.
- Rinse out blender and pour the milk back in.
- Taste and add additional cinnamon and sea salt to taste.
- Pour milk into a mason jar or storage container.
- Store in the fridge for up to 4 days.
- Milk will naturally separate.
- Shake the jar before seving.