Since the addition of our fancy new blender, we've switched to making homemade almond milk!
Why, you ask? Why not!
Kidding. There are actual reasons.
It does take more time, yes, but it saves money, you're fully in control of the ingredients (store bought almond milk can have some seriously questionable ingredients and loads of sugar), you keep the almond pulp for cookies, and you feel super awesome when it's all done!
Plus, it's super easy to do.
Here's what you need:
1 cup almonds
6 cups water (+ more for soaking)
Cheese cloth or nut milk bag
Here's what you do:
-Place 1 cup almonds in a cup and cover with water. Let them sit at least 8 hours (I usually soak mine overnight).
-Drain and rinse almonds.
-Place in a blender with 4-6 cups of water (I do closer to 6 so we can get the most almond milk for the lowest cost)
-Blend on low-medium for several minutes until almonds are completely ground.
- Place cheese cloth or nut milk bag inside of a large Tupperware and pour blender mix into it.
-Now squeeze! You want to get out as much liquid as possible.
-Transfer into your favorite container and store in the fridge!
**optional** mix in your favorite flavors like vanilla extract, a sweetener, cinnamon, etc.
Now don't throw away the pulp!
Spread that onto a cookie sheet breaking up any big clumps and let sit overnight to dry out. After it's dry, pulse it a few times in a blender until it's very fine, and store in an air tight container. You now also have almond meal! We use ours in cookies, pancakes, breads-just about every type of baking.