I’ve recently been making my own nutmilk from scratch and I have to say it is so much more delicious than what you can buy in the shops and it has the added benefit of no added ingredients like guar gum, Just nuts and water – how it should be! I’ve always hesitated to make my own thinking it would take a long time or be more expensive (almonds aren’t cheap!), but making it fresh every couple of days is very little work and about the same price as what you find in store. My favorite milks so far are almond milk and cashew milk. I’ve also tried making coconut milk (a fruit not a nut) and it’s really good too! Here is the recipe I used for my fresh almond milk:
Vanilla-Cinnamon Almond Milk
- 1 cup raw almonds, soaked
- 3 1/2 cups filtered water
- 2 to 4 pitted Medjool dates, to taste
- 1 whole vanilla bean, chopped or 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Small pinch fine sea salt
- Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
- Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
- Blend on the highest speed for 1 minute.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
- Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
- Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.
Try this out and let me know how you like it! I’m sipping on a cup as we speak! 🙂