DIY Recipe: How to Make Vanilla Almond Milk from Scratch
I’m all about fugality when it comes to making things at home. If I can save a few bucks here and there, I’m for it, for its own sake. And then there’s the other obvious benefit to being crafty in the kitchen: you know exactly what’s going into your food.
Such items like nut and soy milks can get pretty expensive, and though they may be quoted as organic, there are still additives to extend shelf life. The result is a lackluster product that usually falls short of the “make at home” kind of stuff. Which, on the other hand, is rich, creamy, and will keep a few dollars in your pocket to splurge on some really awesome summer produce or other seasonal treats.
Nut milks are pretty simple. They all follow the same process, which makes it easy to switch up the incredients for different flavors. I really enjoy cashew nut milk with a touch of cinnamon in the middle of winter. It’s quite comforting, and great drizzled over some hot oatmeal.
Though nut milks are extremely simple, it does take a touch of planning ahead to whip up a batch. The night before you plan on making your nut milk you have to cover your nuts in water and allow to soak overnight. By the next morning, you’ll notice that your nuts have absorbed some of the water and have puffed up by about one third.
Rinse your nuts under tap water, place in a blender and add the specified amount of water. Flip the switch on your blender and watch the magic happen. You’ll quickly see your nuts turn from a brown hue to a creamy, frothy, white liquid. After blending for about two minutes, pour your almond milk through a fine mesh strainer. If you prefer your milk extra silky smooth, run it through a layer of cheesecloth too. I like a little texture to mine, so I just go the strainer route.
Pop in the fridge and allow to cool, and viola—your very own nut milk.
Vanilla Almond Milk
Makes 4 Cups
- 1 C. Raw Almonds
- 1 Tbsp Agave Nectar
- ½ tsp pure vanilla extract
- Pinch of salt
- 3 C. Water
1. Place almonds in a large bowl and allow to soak overnight.
2. The next day, strain and rinse your almonds and place in a blender with 3 C. water. Blend on high for 2 minutes or until completely combined.
3. Add the remaining ingredients and pulse 4-5 times until will incorporated.
4. Run through a fine mesh strainer and into a jug with a tight fitting lid.
Store in the fridge, and consume within 3-4 days.