HOMEMADE ALMOND MILK- Vegan, Grain-Free & Refined Sugar-Free

Non-dairy milk can be expensive. It can also have hidden oil and sugars in it. So I make my own:

All you need to make your own almond milk is a nut bag and a high powered blender. Okay, so there is some investment needed in order to make your own almond milk, but if you can make that kind of investment you won’t regret it. The high powered blender is the expensive part, a nut bag will run you less than $10. But just think of all the fun things you can do with a high powered blender! Seriously, my VitaMix is my favourite thing I’ve ever bought, ever…EVER!!!

I not only love homemade almond milk because it’s cheaper and easy to make, I also love it because it tastes so fresh. I used to love drinking a glass of dairy milk. When I cut dairy out I tried to drink a glass of store bought almond milk  and just couldn’t do it. It tasted weird to me by itself. Now that I make my own almond milk though, I can enjoy a glass again 🙂 It’s great plain and it’s fabulous with a little vanilla liquid stevia. I won’t lie, I don’t always make my own almond milk. Sometimes I need some for a recipe and don’t want to wait 4 hours for my almonds to soak. When I do buy almond milk I opt for Almond Breeze Unsweetened Almond Milk. This brand does not have any added oils or sugars. I also buy soy milk from the store from time to time but only organic brands without sugar or oil.

Homemade Almond Milk

Fresh almond milk that comes together within minutes. Enjoy by itself, pour over cereal or use in recipes.

Makes 4-5  cups

Ingredients:

• 1 cup almonds, soaked for at least 4 hours
• 4 cups of water
• optional- vanilla liquid stevia (I use 5 drops)

Instructions:

1. Add soaked almonds and water to a high powered blender.
2. Blend for 30-60 seconds, or until the mixture looks white like dairy-milk.
3. Place milk bag over jug and pour approximately 1/4 of the milk into the nut bag.

4. Gently squeeze the bag to exact the liquid. What is left over is the almond pulp.

5. Continue adding more milk to the nut bag until all of the milk has been strained.

6.  Add liquid stevia, if desired, to the almond milk and keep in fridge for 3-4 days.

7. Freeze the almond pulp for later use.

8. Remember to shake the almond milk before using it as it does separate a little.

9. Clean up any spills- I’m really good at making a mess 🙂

xoxo Erin

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UPDATE! This recipe has been shared at Raw Food Thursdays.

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