I recently posted a few photos to social media of almond milk labels and Nutrition Facts/ingredients panels. Much to the surprise of many of you, a very popularly sold brand that is stocked in the cold section of the grocery store (health-washing at its finest here, folks – you're tricked into thinking it's healthier since it's sold as perishable, sigh…) isn't one I'd recommend buying.
The truth is that homemade almond milk is so, so, so easy to make in your own kitchen. I promise. And, for the small amount of it you'll use on a regular basis, you can stand to make it once a week and use your own freshly made. Homemade almond milk can easily freeze for later defrosting and use, perhaps needing just a quick blend before re-storing it in your fridge once it's defrosted.
Trust me, once you taste what the real stuff is like, you won't want to go back.
- 2 cups raw almonds
- 7 cups water, divided
- 1/2 to 1 teaspoon pure vanilla extract (recommended)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon unsweetened cocoa powder
To make almond milk:
Place the almonds and 4 cups of the water in a glass or other nonporous container and let them soak, covered, in a dark place for 8 hours or overnight.
Strain and rinse the almonds in clean water.
Place the rinsed almonds in a blender with the remaining 3 cups water and blend on high for 2 minutes. Strain the liquid through a nut milk bag or layered cheesecloth over a bowl to catch the milk. Reserve the strained meal. If using optional flavorings, rinse out the blender, place the milk back in with the flavorings, and pulse to combine.
Store almond milk in the refrigerator for up to 5 days.
To make almond meal:
Dehydrate the strained meal in a 170°F to 200°F oven for 3 to 4 hours or until completely dry. Pulse in a food processor to smooth out the clumps, and store in the refrigerator to use when a recipe calls for almond meal.