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Homemade Almond Milk

Homemade Almond Milk
  • Prep Time
    5 Mins
  • Cook Time
    5 Mins
  • Serving
    2
  • View
    90
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Homemade Almond Milk

Homemade Almond Milk: Nut milks are particularly helpful for folks like my mother, who is lactose intolerant, which simply means she can’t digest the sugar in milk. If you haven’t made your own almond milk yet, I encourage you to give it a try so that you can taste the difference. Typical store-bought almond milks sometimes use potentially inflammatory additives, like carrageenan, which is designed to give store-bought milk a thick, velvety “mouth feel.” Freshly made almond milk, however, is light, creamy, and frothy. If you have an aversion to almonds or don’t have them on hand, you can substitute them with macadamia nuts, cashews, or even coconut flakes! Adding a little cinnamon, nutmeg, vanilla extract, and even a pinch of salt will help accentuate the flavor of the nuts.

Ingredients

Homemade Almond Milk

    Directions

    Step 1

    Soak the almonds overnight. Place a lid over them and keep them on your kitchen countertop or in the refrigerator.

    Step 2

    Drain the soaking water. Put the almonds in a blender with 2 cups of fresh water and salt. Add optional ingredients. Blend the mixture on high for 1-2 minutes.

    Step 3

    Strain the almond milk mixture through a nutbag or a cheesecloth into another wide-mouthed container. Refrigerate the milk and use it within 3 days.

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