Luckily, there’s a really simple way to make almond milk at home, and it comes out even tastier than what comes in the carton. You’ll need a few special things to make this happen – a powerful blender and some cheesecloth or a nut milk bag – but that’s about it. I’ve made almond milk with soaked and unsoaked nuts, and both methods work as long as your blender is strong enough. Soaking the nuts, however, cuts down on the amount of phytic acid. In a nutshell – ha, no pun intended – phytic acid binds to minerals and blocks their absorption which is, well, not awesome. If you want to geek out on the science behind phytic acid, check out this post from Mark’s Daily Apple.
Prep time: 24 hours for soaking Make time: 10 min Makes: 4 cups
- 1 cup raw almonds
- 4 cups filtered water
- 1 tsp vanilla extract, optional
- Place 1 cup of raw almonds in a bowl or mason jar and cover with water. Soak for 24 hours in the refrigerator. I drain the water off and start fresh for making the milk itself.
- In a powerful blender, Vitamix or similar, combine soaked almonds and 4 cups of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down.
- Strain the nut milk through several layers of cheesecloth or a nut milk bag. Squeeze out the excess moisture from the ground up almonds.
- Stir in the vanilla extract, if desired.
- Keep in a tightly covered container. Stays fresh for about 3 days.
- *Bonus: you can dry the nut remnants in a very low oven (200F) to make almond flour.