I was never a milk drinker. But when I weaned my eldest son it became a regular on my grocery list. But after breastfeeding my child for so long and reading all about the nasties that could be found in traditional milk I opted for either organic lactose-free milk (easier on his tummy) or nut milk (“healthier” alternative). At some point, I started making my own nut milk because I had heard that conventional storebought nut milk was filled with questionable ingredients and I heard it would be cheaper.
Turns out nut milk is super easy to make. In fact, it’s so easy I almost hesitate to call this a recipe, but for those of you who asked, here it is:
Super Easy Almond Milk
Kitchen Tools:
- Vitamix or another High-Speed blender
- Nut milk bag, preferably organic cotton or at least food grade free nylon — like this one.
- Storage container, like these mason jars.
Gather These:
- 1 cup raw almonds, soaked for 8+hrs
- 5 cups filtered water
- 1 tsp organic Vanilla
- 2-3 organic, pitted dates (for sweetness)
- pinch of salt
Do this:
- Drain + rinse almonds (8+ hrs, or overnight)
- Combine all ingredients into Vitamix
- Blend on high for approx. 1min
- With nut milk bag over large bowl pour Vitamix contents into the bag.
- Squeeze, squeeze, squeeze some more.
- Pour milk into a glass container, use or toss nut pulp.
Your almond milk should last about 3-5 days in the fridge if you add the pinch of salt (natural preservative). Also, shake it up before you pour yourself a glass because separation is normal.
Voila.
Told you it was super easy. Also, you can easily sub out another nut or seed if you prefer. Tell me, have you tried making your own nut milk?
Xo, Kimberly Fe'Lix
