Unsweetened Vanilla Almond Milk.

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I’ve never really been a fan of cow’s milk, even when I was a child.  Now cheese – I love and often proclaim that I can eat my body weight in it!  When almond milk hit the scene a few years ago, we switched over to that and my family enjoyed and actually preferred it.  Because I’ve cut out most sugar in my diet, I switched over to the unsweetened milk.  I’m not a cereal eater but I do make overnight oats for breakfast and eat that everyday and use the milk to soften the oats in the recipe.  I started making my own almond milk about a year now, since I got my Vitamix machine and I love it.  First, it is so easy to do and two, it costs less to make it at home – win, win!  It also only contains three ingredients, which I clearly can pronounce.  Now, if you want to sweeten the milk you can easily add some maple syrup or honey versus using a refined sugar (start with a 1 tablespoon) and add to your preference.  Okay now onto the recipe…

Ingredient:

1 cup of raw almonds
Water for soaking (cover the almonds)
3 cups of purified water
1 vanilla bean seeds (inner part of the vanilla bean or 1 teaspoon of vanilla extract)

Directions:

First, you have to soak the raw almonds for 12-24 hours (do this overnight) in enough water to cover entirely. In the morning, I place the almonds in a colander and give them a good rinse – then let them dry out for a bit.  Today, I let them sit for a few hours but normally I let them sit for 10+ minutes.   The almonds will be significantly larger and softer.  See picture below:

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From there, pour the almonds into our Vitamix or blender.  Add three cups of water and your vanilla (if you are sweetening your milk add the sweetner here (start with a small amount and add more later, if you wish).  Start on a slow setting (Vitamix on 1) and gradually work up through to the highest setting.  Run through on high for 2 full minutes.

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While that’s working, over a large mixing bowl place a strainer lined with cheesecloth (or a nut bag if you have one).  When the blender is done, pour the milk through the cheesecloth/strainer into the bowl.  I let this drain for about 10 minutes then I lift the cheesecloth and twist the top and ring it out – extracting more milk.  Place the milk in a glass covered container and store in the refrigerator for up to 3 days.

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Enjoy!

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— Knead to Cook

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15 Comments

    1. Kellie, I know, right?! I have to make another batch tomorrow as I just used up the last of mine in my overnight oats for breakfast tomorrow. oxox

  1. Do you save and use the ground almond meal, or throw it out? Hate throwing food away. Also, if you use twice the almond and the same amount of water, you end up with a serviceable coffee creamer.

  2. Great pictures! I have discovered so many ways to make almond milk that sometimes I don’t know where to start. I recently made almond milk in a juicer. I also discovered after soaking almonds you can easily peel the skins off if desired. When I don’t want almond pulp or don’t feel like straining, I just make almond butter first in a food processor and then I use the almond butter to make almond milk.

    1. Sam, I agree. Tons of ways to make it. I like this one because it’s super fast. I toast the pulp per se and use it in baking. I would give this one a try and see what you think. Let me know. Thanks for stopping by. Robin

  3. Hi!
    I have recently started making almond milk for my husband and little ones(6, 3, and 18 mths) and was so excited about it! My husband then reminded me about the calcium that is added to store bought almond milk. I felt de-flated! So to the store I went to buy the boxed stuff! Sigh! Have you ever fortified your homemade almond milk with calcium or know how I would go about doing that? (how much to add)
    Thanks,
    Jen

    1. Jen, Great question and I haven’t because my kids do eat plenty of cheese and yogurt for calcium. I’m sure you can google fortifying calcium topic and see what comes up. Great question I will research as well. Robin

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