Gluten Free Paleo Recipes Vegan

Homemade Almond Milk Recipe

April 19, 2017

Nut milks can be an awesome alternative when you’re trying to minimize dairy (which might not be necessary for everyone, but avoiding dairy has really helped me decrease my inflammation and improve my overall gut health). It can be absolutely infuriating how many of the store-bought milks are packed with chemicals and added sugars. Even the unsweetened ones usually still contain sunflower lecithin or guar gums. I was so sick of not being able to find any clean ones, so I finally bit the bullet and bought myself a nut milk bag to make my own at home. It couldn’t be easier, it saves money, and it only takes 3 ingredients! I’ve tried flavoring it a few different ways, but this one has been my favorite.

The ingredients:

You can definitely use other sweeteners, but I choose coconut nectar because it has lower glycemic impact and comes with added vitamins and minerals. 1 tsp has less than 5 grams of sugar, so it keeps each glass less than 1 gram but it’s enough to sweeten it up just a tad.

You’ll also need a few tools:

a nut milk bag

a blender (I use my precious Vitamix, but any high power blender should work)

a large bowl (I used the largest bowl in this awesome glass set)

a storage container of your choice (I love these cute glass milk bottles)

 

Print

Homemade Almond Milk

Prep Time 10 minutes
Servings 8 cups

Ingredients

  • 2 cups raw almonds
  • 1 tsp coconut nectar
  • 1/2 tbsp vanilla extract

Instructions

  1. Soak almonds in 4 cups of water. The longer you soak, the creamier it will be. I've left them soaking up to 3 whole days in the fridge, but overnight is fine too. 

  2. After they've been soaked, drain and rinse the almonds. 

  3. Blend with 6 cups of fresh water. 

  4. Pour into the nut milk bag over a large bowl and squeeze, squeeze, squeeze.

  5. Pour the milk back into the blender. Add coconut nectar and vanilla and blend again. 

  6. Done! Now pour into your storage container and try not to drink it all up! 

This makes the absolute perfect amount to fill both of my glass milk bottles. And it should stay good in your fridge up to a week. Probably even longer, but I’ve always gone through it before the week is even over. I love adding it to my coffee, smoothies, or any recipe that calls for milk, really (like my paleo chocolate mug cake).

It really couldn’t be easier, it’s honestly pretty fun to milk the bag (I know I’m not the only one who finds this oddly satisfying), and I love knowing exactly what ingredients are in it! Give it a try and let me know how you like it!

Wondering what to do with the leftover almond pulp? I’ve created a Paleo Superfood Protein Ball recipe just for it!

xoxo, Mollie Mason

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2 Comments

  • Reply Emily April 20, 2017 at 8:33 am

    Homemade almond milk is SO GOOD. Store bought just doesn’t match up to it, and I didn’t realize till last week that some of the store bought ones may be affecting my gut too. 🙂

    I LOVE how you staged the pictures; they are so so pretty.

    • Reply Mollie Mason April 20, 2017 at 8:35 am

      Thanks so much, Em! You’re right- it really is SO much better than the store bought stuff. So glad you like making it, too!

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