Rich and Creamy Almond Milk

Reader Contribution by Lyndsay Dawson Mynatt
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I love dairy. But there are simply seasons when I like to limit or eliminate inflammatory foods out of my diet. Spring is my favorite season to implement a cleanse, after eating heavier comfort foods throughout the colder months. If you are a dairy lover like me, you should try this recipe for almond milk. It is thick, creamy and deeply satisfying.

Ingredients

1 cup raw almonds, soaked overnight
4 cups filtered water
optional sweeteners: 1 tbsp agave, 1 tbsp maple syrup or 2 pitted dates

Equipment

Blender
Cheesecloth
Rubber band
Wide Mouth Quart Mason Jar

Directions

1. Soak the 1-cup of raw almonds overnight in 2 cups of cold water. If you have less time, you can substitute hot water and soak 4-6 hours. If you have more time, you can soak the almonds up to 48 hours for a creamier milk. 

2. Drain and rinse the almonds.

3. Place the almonds and 4 cups of filtered water in a Vitamix or similar blender with any optional add-in sweeteners (1-TBS agave, 1-TBS maple syrup, or 2 pitted dates). 

4. Blend on high for 2 minutes. 

5. Loosely attach cheesecloth to the opening of the Mason Jar with a rubber band. 

6. Strain the almond milk through the cheesecloth and use a spoon to dip out the pulp. 

7. Save pulp in a separate container for later use. Please see below for ideas.

8. Seal and refrigerate the almond milk. Consume within 3 days or freeze.* 

Note: the shelf life on homemade almond milk is considered to be 3 days because there is no pasteurization process. Alternatively, you can freeze the milk for later use.

Tips & Tricks: How to Use Leftover Almond Pulp

After straining the milk you will notice there is a large amount of leftover pulp. Raw almonds are expensive and I couldn’t bring myself to throw out this potentially valuable by-product. I was just a little stumped with how to use it. Thanks to Trading Waste for Abundance I discovered you can actually make your own almond meal for a zero-waste product! 

With a little creativity, the possibilities are endless. Enjoy this easy and waste free recipe. 

Lyndsay Dawson Mynatt is a dedicated forager, outdoor enthusiast, and blogger for MOTHER EARTH NEWS. Her published articles include: Build a DIY Cider Pressin the 2015 September/October issue of GRIT and5-Minute, 5-Ingredient Mayonnaise in the 2015 Best of MOTHER EARTH NEWS. Follow her adventures at A Faithful Journey, and read all of Lyndsay’s MOTHER EARTH NEWS posts here.


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