How To Make Dairy-Free Milk Almond or Cashew
How To Make Almond Milk or Cashew Milk
(vegan, dairy-free)
(vegan, dairy-free)
Prep Time: 5 mins Total Time:5 mins Yield: 1 quart
Make your own homemade almond milk in just 5 minutes!
This is way cheaper than the store-bought version, has zero
preservatives, and additives and tastes much better too!
Plus is naturally gluten-free, dairy-free and vegan.
Before you go to the trouble of soaking and grinding
your own almonds, I strongly recommend buying
a bag of almond flour. The best price for it is at Costco.
It is sold in smaller bags that get pricy from Bob’s Red Mill
or on Amazon. You are only buying ground blanched
almonds, so think of the price per pound of almonds to
determine if you’re seeing a fair price.
INGREDIENTS
1 cup almonds or cashews soaked overnight in filtered water,
and strained
and strained
4 cups filtered water
2 tablespoons maple syrup (optional)
1 tablespoon vanilla extract (optional)
INSTRUCTIONS
Rinse and strain the soaked almonds or cashews, and then
combine them together with 4 cups of filtered water in the bowl
of your high-speed blender.
combine them together with 4 cups of filtered water in the bowl
of your high-speed blender.
Blend on high for 1 minute until you get a smooth, creamy and
frothy milk. Add the maple syrup and vanilla extract if using, and
blend for another 10 seconds until everything is mixed well. Pour
the milk through a nut milk bag or a fine-mesh strainer to get get
rid of the almond pulp. Transfer the milk to sterilized glass jars and
store in the refrigerator for up to 4 to 5 days.
frothy milk. Add the maple syrup and vanilla extract if using, and
blend for another 10 seconds until everything is mixed well. Pour
the milk through a nut milk bag or a fine-mesh strainer to get get
rid of the almond pulp. Transfer the milk to sterilized glass jars and
store in the refrigerator for up to 4 to 5 days.
NOTES
Why Soak the Almonds Overnight?
In order to fully activate the enzymes in almonds (or other nuts)
In order to fully activate the enzymes in almonds (or other nuts)
and making them easier to digest and creating a more nutritious
milk, it’s best to soak them for at least 12 hours or overnight.
milk, it’s best to soak them for at least 12 hours or overnight.
Soaking also saturates the almonds from inside out, which
results in a creamier, silkier mixture and leaves less pulp behind.
results in a creamier, silkier mixture and leaves less pulp behind.
Unsweetened Almond Milk: Some savory recipes call for
unsweetened non-dairy milk (in the case of crustless spinach
quiche, or a savory bread). To make unsweetened almond milk,
simply blend the soaked almonds with the filtered water and strain
as per the recipe.
unsweetened non-dairy milk (in the case of crustless spinach
quiche, or a savory bread). To make unsweetened almond milk,
simply blend the soaked almonds with the filtered water and strain
as per the recipe.
4:1 Magic Ratio: A quick tip for making nut milks is to use a ratio of
4 parts water to 1 part soaked nuts. In case you wish to make a
4 parts water to 1 part soaked nuts. In case you wish to make a
smaller batch of almond milk (to prevent it from turning bad too quickly,
especially if you’re the only one drinking it), or wish to make a larger
batch of milk, all you need to remember is 4:1 and you can make as
much or as little as you wish!
especially if you’re the only one drinking it), or wish to make a larger
batch of milk, all you need to remember is 4:1 and you can make as
much or as little as you wish!
Don’t Skip the Straining: Straining homemade nut milk is essential
because of all the pulp that is left behind during the blending process.
For the creamiest and silkiest results, I highly recommend using a nut
milk bag for straining (especially if you plan on making homemade
almond milk frequently). If you don’t own a nut milk bag, the next best
alternative would be a fine-mesh strainer.
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