Why make almond milk when it’s relatively cheap to buy right? I get that. I thought the same thing for years. But you guys, it’s SO SIMPLE!!!! I’d also been told for years that the taste is different, it’s better. But I was like, I don’t mind store bought almond milk so really, I’m fine. Yeah . . . I didn’t know what I was missing. Plus it’s cheaper to DIY. Have I got your attention yet?
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A sweet friend I follow on Instagram asked me the other day if I have ever made almond milk. We got on the conversation because of my recent switch from whole cream in my coffee to cashew cream, so naturally if I make that I should make almond milk to right? But I hadn’t, yet. 😉 It was time to try.
Almond Milk coming up!
I love attempting new recipes, so after some research I went ahead and added a Ellie’s Best nut milk bag to my next Amazon order. The bag is also good for juicing and sprouting, which I want to attempt in the future. Plus the bag comes with a ebook that includes. other yummy recipes. Trust me, you need one!
I followed the recipe that the Ellie’s Bag came with. I looked around and most recipes were pretty similar.
Soak one cup almonds in three cups water overnight. Drain and rinse. In a blender add the soaked almonds, two to four dates, (I went right down the middle and used three. Make sure to pit them!) 1/2 teaspoon pure vanilla extract, (Don’t use the artificial vanilla here, don’t ruin a good thing with caramel coloring.) and 1/4 tsp salt. Blend for a minute, and pour into your nut bag that’s positioned over a large pitcher. Squeeze every last drop of that precious milk out and refrigerate. Bam, it’s that easy! Took me seriously all of five minutes.
Almond milk will now be part of my Sunday meal prep. I’ll set them to soak Saturday night and make a batch for my week along with the cashew cream. I’ll have to do a post on that soon, it’s another life changer.
What should I attempt next? Any of you have suggestions? Let me know what you think of your home made milk. I love to get feedback!