I grew up on milk. Friends would come over on Friday nights, and we’d order pizza and have milk to go with it. My friends would all think our family was weird, and asked for soda, which we didn’t have. I thought THEY were weird! Milk with pizza is awesome!
The point is, I freakin loved milk. But a little over three years ago, I went dairy-free for health reasons. No more milk for Bailey.
I’ve tried every milk substitution possible from the store. Bleh. Have you looked at the ingredients in store-bought nut milk? It’s scary. But homemade nut milk is amazing.
And homemade almond milk is my favorite.
I’ve made almond milk quite a few times before. But now that I have a Vitamix blender, I’m making it like crazy! This stuff has me coming back for more and more.
Though I made this with my Vitamix, you can make it with a lower-powered blender as well. You just might not get as much milk from it, and it might not be as thick and almondy.
1 cup raw almonds
4 cups water
1/2 tsp vanilla extract
nut milk bag (or you can use a cheesecloth)
1. Soak almonds in water overnight.
2. Drain and rinse.
3. Add almonds, water, vanilla, and dates to blender, and blend for several minutes. Taste and adjust with vanilla or dates.
4. Place your open nut milk bag in a bowl and pour contents of blender into the bag to strain.
5. Squeeze as much of the milk out of the bag as possible, until the almond pulp in the bag is somewhat dry.
6. Place milk in jars and refrigerate.
Yield: 4 cups
-Will yield less milk if not using a high-powered blender like a Vitamix or Blendtec.
-You can find cheesecloth at your local grocery store. Fold it up a few times to get the most pulp out. A nut milk bag will yield milk with virtually NO pulp in it, therefore no grainy gulps of milk.
-Don’t throw the almond pulp out! Dehydrate pulp and spin it in food processor a few times to make almond meal. Great for baking!