We go through 2 gallons of almond milk a week in our house. We put it in hot and iced coffee, on cereal, in tea and in smoothies, not to mention cooking with and drinking it. So when I heard there may be issues with carrageenan, an seaweed-derived additive that is used in a lot of non-milk milks (among other things), I decided it was time to try making my own. Plus, it’s great way to save $$$!
This recipe is super simple, and I suggest storing your almond milk covered in mason or glass jars in the fridge. Label the jar so you remember when you made it – fresh almond milk will last about 5-7 days in the fridge. A shareable version of this recipe can be found at the bottom of this post.
A little separation is normal as the milk settles. You might have to stir or shake it up a bit before using.
Ingredients: (makes a little less than 5 cups of almond milk if using 5 cups of water)
1 cup raw almonds 4-6 cups water 3-5 dates for sweetness (I used only 3 – they are pretty potent!) Vanilla extract to taste Fine mesh sieve, tea towel or cheesecloth
Cover the almonds in water and let them soak overnight in the fridge. The next day, pour off the water and put nuts, water, dates, vanilla extract in a Vitamix. If you don’t have a Vitamix, you’ll just need to blend it a little bit longer.
Turn your Vitamix on, then slowly increase the speed from 0-10. Flip the switch to high for about 2 minutes. This will heat up the milk a little bit, but it’s ok – you want to make sure your ingredients are really well blended.
Once done blending, put a tea towel or cheesecloth over a large bowl. Pour in sections of the milk, gather the towel and press the almond milk through the towel. You’ll be left with pulp inside the towel, and beautiful white almond milk in the bowl! Feel free to repeat this step twice if you like smoother almond milk.
Pour fresh milk into a mason jar, cover and label with the date. Enjoy!!
Shareable Version Roll your mouse over the image below (or tap the image if on a mobile) to share.
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