Note from Sarah: Erika, our “college student on a budget” contributor, is now out of school and in the big world but she’s still contributing to Everyday Paleo and today comes to us with a post about making your own almond milk. I can’t wait to try this myself; thank you Erika!!
Have you every looked at the ingredients in store bought almond milk?! They claim that it is all natural… so shouldn’t there be all natural ingredients?! The almond milk that I normally purchased listed the following items under ingredients:
All Natural Almond Milk (Filtered Water, Almonds), All Natural Evaporated Cane Juice, Calcium Carbonate, Sea Salt, Natural Vanilla Flavor, Dipotassium Phosphate, Locust Bean Gum, Gellan Gum, Sunflower Lecithin, Natural Vitamin E (D-Alpha-Tocopherol), Vitamin A Palmitate, Vitamin D2.
What the heck is locust bean gum or gellan gum?! After doing some research I found out that both of these ingredients were a form of a sugar and that locust bean gum is a chocolate substitute. I don’t want that stuff in my almond milk!
I decided to start making my own almond milk from that point on. Lucky for me my cousin had just bought a new fancy blender and was telling me that she started making her own almond milk! I asked if I could have her recipe so that I could try it out. It was easy, fast and so much tastier than store bought almond milk! I am hooked and had to share this recipe with the Everyday Paleo followers. I know you will all enjoy this recipe and once you try it you will never want store bought almond milk ever again!
(this is a two day process so you do have to plan ahead)
1 cup raw almonds
2-3 cups of water
1/2 tsp organic vanilla extract
1 nut milk bag (you can use cheese clothe and a strainer if you can’t find a nut milk bag)
Day one: soak one cup of raw almonds in water for 12-24 hours
Day two: drain the almonds you had soaking for 12-24 hours, add them into your blender along with 2-3 cups of water (the less water you add the more creamy the almond milk will be, I always add 2 cup of water per 1 cup of almonds), dates, and vanilla extract. Blend for a minute or two. Once it is completely blended and mixed pour your almond milk through the nut milk bag (or cheese clothe and strainer) into a bowl. Squeeze as much of the liquid from the nut milk bag as possible. Once all the milk has drained through the bag you can either toss the remaining almond pulp or lay it on a cookie sheet covered in foil and dry it out in the oven at 175 till it is all dried out and you will have your own homemade almond meal
This recipe makes about 2-3 cups of fresh almond milk that will keep in the refrigerator for about three to four days. Make sure to store it in an air tight container, i just went down to my local Cash and Carry and found a milk bottle to store mine in.
ps I found my nut milk bag at Whole Foods