In today’s video I show you how to make an easy homemade almond milk. This almond milk is way better than any almond milk you are going to buy at the grocery store– this almond milk is fresh and full of 100% wholesome ingredients! Also stay tuned, the next upcoming video will be a Chia Seed Pudding recipe using this almond milk– if you crave something creamy, this recipe is for you!
A few things about this almond milk recipe:
- You can always substitute the almonds with other nuts and seeds like cashews, pecans, hazel nuts, brazilian nuts, walnuts, sunflower seeds, pumpkin seeds, sesame seeds, etc.
- You can re-use the almond milk pulp for a second batch of almond milk, but make sure to reduce the water to 1/2 or 1/3 less because the second batch might be a little more watery.
- Almond milk must be used within 3 days, or you can store it in the freezer up to 3 months! (if you like using almond milk in your coffee or tea, put some in an ice-cube tray, freeze, and every day pop one into your hot beverage!).
- Almond milk is great as it is, or in smoothies, frozen desserts, hot cocoa, soups or any recipe that calls for milk or cream.
- To make the almond milk more creamier/thicker, just reduce the amount of water in the recipe.
- Some people like to add a pinch of salt in the almond milk recipe to bring out the flavour and sweetness.
- The pulp from the almond milk can be used in homemade cereals, museli, oatmeal, cookies, veggie burgers, baked goods, crackers, etc., and can be stored in the freezer up to 3 months.
Almond Milk Recipe (makes 3 Cups)
3 Cups Water (plus extra water to soak almonds)
1 Cup Raw Almonds (soaked for 12-24 hours)
3 Dates- pits removed (you can substitute dates with 1 tbsp of: honey, maple syrup, coconut palm sugar or no sweetener at all).
pinch of salt (optional)
1 Nut Milk Bag or fine mesh strainer (To purchase a Nut Milk Bag online, Click Here)
1 large bowl to soak the almonds and also to strain nut milk into.
1 glass jar or bottle to store the nut milk.
1- Soak almonds for 12-24 hours (place almonds in a bowl and cover with water. Leave uncovered at room temperature for 12-24 hours. Rinse and strain).
2- Place strained soaked almonds, dates/sweetener and 3 cups of fresh drinking water in blender and blend for 2-3 minutes until smooth.
3- Strain through a nut milk bag or fine mesh strainer.
4- Store almond milk in a sealed glass jar in refrigerator for up to 3 days or freeze.
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