I can’t believe it took me so long to start making my own almond milk, but a good conversation with my holistic nutritionist friend Catherine is all I needed to feel motivated to do so. I’ve been buying the same brand for years (Silk) but after reviewing the ingredients list with her and getting more informed about the impact of chemicals such as xanthan gum, carrageenan gum and stevia (just to name a few), the decision to start making my own was definitely a no brainer. Also, do you know it’s the easiest thing to do? As long as you have a good blender and a couple of minutes you are good to go.
The recipe is pretty basic and if you look online or ask friends who make their own you’ll basically realize that is all about defining that water to almond ratio that suits your taste buds. Some people do 3 parts water for 1 part almonds, others 5 to 1…..just keep in mind that it all comes down to the texture you prefer. And flavour. I’m completely fine with just almonds and water but love the idea of adding other ingredients to add more nutritional value, and if you need some flavour or sweetness in yours, you can definitely customize your own recipe. I tell you, there’s absolutely no need to buy almond milk!
WHAT YOU NEED:
1 cup raw almonds (soaked overnight or for at least for 12 hours).
5 cups of water.
1/2 medjool date (optional).
1 teaspoon hemp seeds (optional).
WHAT TO DO:
Assuming you have soaked your almonds overnight (the reason this is done is to activate their enzymes so that the body can digest them), discard the water and throw them along the rest of the ingredients in the blender and blend at max speed for about one min or two. Then you have the option to strain the milk or store as is. I particularly don’t mind the very subtle texture as I normally consume it with granola or I use it for my protein shake, but if you prefer it more watery then you can get a milk bag and strain it. For this ratio I ended up getting 1 litre of almond milk which is pretty good! As you can see, the recipe is pretty simple but below are some notes worth pointing out.
. It’s best to use raw almonds (skin on) and avoid roasted nuts as you never know in what kind of harmful oils they have been processed.
. You don’t have to add anything else other than water and almonds but if you need a little bit of sweetness, dates are a good option (perhaps maple syrup and honey too?). And, if you’re looking for some flavour, you can try adding some organic natural vanilla.
. Adding different nuts like cashews or macadamias is completely optional (I did not add them this time) but a great way to change it up from time to time.
. The water to almonds ratio completely depends on how creamy/watery you like it. I found that 1:5 was perfect for me and the texture I enjoy.
. I did not use a milk-bag or cheese cloth to strain it and don’t think is necessary, having said that, I guess it probably depends on how good your blender is. I have a vitamix and used the HIGH speed mode for probably a third of the total time I blended the milk.
. I ended up getting a 2 inch or so layer of foam that I completely discarded.
. If you end up using a cheese cloth or milk bag to strain it you can use the pulp for other recipes.
. If I keep experimenting on the next couple of batches I’ll share them!