How to Make Homemade Almond Milk

Almonds are high in healthy proteins and fats, Vitamin E and magnesium, and making homemade almond milk is surprisingly easy.
by on Wednesday, December 11, 2019

We Promise It’s Easier Than It Sounds!

Nuts are nutritious and versatile foods. They can be used to make plant-based cheese, milk, yogurt, dressings, and many other nourishing and delicious concoctions.

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Almonds in particular are high in healthy proteins and fats. They are also a good source of Vitamin E (antioxidant) and magnesium (improves the function of insulin and can help to lower blood pressure). When you soak your almonds prior to making homemade almond milk, all those nutrients become easier for your body to absorb.

Making homemade almond milk is beautifully simple.

From soaking the almonds, which makes the nutrients more bioavailable to your body, to squeezing out the last drops by hand, every step of the process serves to extract the almonds’ natural goodness.

It is important to know that commercial almond milk commonly contains carrageenan. This  thickener can inflame the digestive tract. On the other hand, commercial nut milks almost always contain extra calcium, vitamin D and vitamin B12. These nutrients are essential to plant-based diets. Homemade and commercial almond milk do not contain the same nutrients. Neither do they have the same flavor. Commercial milks contain very few actual almonds compared to this delicious recipe below.

Ingredients:

  • 1 cup raw organic almonds
  • 1 liter of filtered water
  • 1 tbsp organic Franklin Baker’s coconut oil (optional)

Preparation:

  1. Soak 1 cup of almonds for 8 hours or overnight.
  2. Throw out water from soaking, and blend the almonds with 1 liter filtered water.
  3. Add 1 tbsp of coconut oil and a pinch of salt, and continue blending (this is important if you want foamed almond milk for coffee).
  4. Filter the liquid with a clean cloth or cheesecloth.
  5. Squeeze the residue with your hands until all the fat comes out of the almond mixture.
  6. Store in the refrigerator.

This preparation can be stored for up to 2 or 3 days in a glass container in the fridge. To avoid unnecessary waste, you can bake something delicious with the remaining almond meal, or dry it in the oven and then use it as flour.

Almond milk is ideal for making smoothies blended with frozen bananas, pineapple, strawberries, or for preparing chocolate milk with natural sweeteners. It is also delicious with coffee, especially with the coconut oil in this recipe, which gives it a frothy consistency.

Enjoy!


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