Everyone’s drinking almond milk these days. But have you ever looked at the ingredient list? You’d probably expect to see just two ingredients in an almond milk recipe: almonds and water. Instead, you’ll often be surprised to find preservatives, sweeteners, and additives that really aren’t necessary.
If you like having dairy-free milk on hand for tea, granola, smoothies, and lattes, the solution is simple…skip the boxed stuff and make your own! It’s better for you and it doesn’t take much time at all.
Easy Almond Milk Recipe
Almond milk recipe basics are pretty simple and can be swapped for other nuts, like pecans and cashews. Here are 5 simple step-by-step instructions:
- Soak Nuts: Place your almonds (or nuts of choice) in water and let them sit in the fridge for about 4 hours or overnight. This will improve their texture and digestibility.
- Add Water: Strain the soaking water and place the nuts in a blender. Add about 2-4 cups of filtered water for every cup of nuts. The less water you add, the stronger the flavor.
- Dial It Up: Nuts and water work just fine on their own, but if you want to make it a little sweeter, consider adding dates, stevia, vanilla extract, and/or cinnamon.
- Blend Well: Blend until smooth. A high-speed blender works best.
- Strain & Store: Use a fine-mesh strainer or nut-milk bag to separate the milk from the pulp. Store the milk in a mason jar in the fridge and enjoy throughout the week. Give it a shake before each use.
Save the Pulp
Before you throw the pulp away, consider using it to make a healthy dessert or snack. This reduces waste and provides a little more bang for your buck. My favorites include:
- Easy Almond Pulp Crackers from Detoxinista
- Paleo Raw Chocolate Bites from Elana’s Pantry
- Raw Almond Pulp Fudge from The Rawtarian
Have another pulp recipe to add to the list? Let me know about it. Then…
Follow @OfficialChefT on Instagram for cooking videos and food inspiration. Discover how easy (and awesome) it is to Eat with a Purpose!