Almond MilkAlmond milk can be found at your local health store or nowadays, even at most regular grocery stores. But there is nothing quite as delicious as freshly made, completely raw and live, and preservative-free nut milk made in your own blender.

It’s kind of magical the first time you see the process of milk being made from nuts. Milk from nuts… wild, right?! You may not have time to make your own almond milk every single week, but once you get into the habit of remembering to throw almonds into a bowl of  water overnight, you might just end up making it more often then you think.

I mention a nut milk bag (yeah I know, not exactly an every day household kitchen item) in the video, but if you can’t find it don’t worry, just use a cheese cloth.

These nut milks can be enjoyed on their own, or used as a base in smoothies such as the Rainforest Acai Smoothie, Happy Cow Dairy-Free Hot Chocolate or Delish Squash Bisque.

Fresh Almond Milk Recipe

Yields: About 6-8 cups (depending on how much water you use)

Keeps up to 3 days in the refrigerator.

  • 4 cups raw almonds (soaked overnight)
  • 5-8  cups of filtered water (feel free to use more or less, depending on how thick you like your milk)
  • Stevia (optional, to sweeten to your taste)
  1. Rinse the soaked almonds very well in a strainer. This helps remove the inhibitor enzymes on the outside of the nuts, and helps make them more easily digestible and less acidic.
  2. Place the soaked almonds and the filtered water in a blender and blend on high until smooth.
  3. Taking a nut milk bag or cheese cloth, pour the mixture through the cloth into a separate container.
  4. Squeeze all the liquid out of the cloth with your hands, so you get all the milk out and discard all the nut pulp and nut fiber (or save for another recipe). If you are in a rush, pour the liquid through a fine strainer (though you won’t get every drop of milk out, the way you would with the cheese cloth.
  5. Do a quick-rinse of the blender. To make a smoothie right away pour some of the strained almond milk back in the blender with some stevia to sweeten it, along with some vanilla extract and any other smoothie ingredients you are using. Store the rest in a container with a lid in the fridge.

 

 

New York Times Bestseller and Nutritionist