Homemade Almond Milk
Ingredients, Milk Alternatives, Recipes // 12 Comments » // Leave a Comment
Years ago when I was dealing with my many health problems I went on an eliminative diet, similar to Phase 1. I took many foods out of my diet to see if I would feel any better. After a period of time I decided to add dairy back in. I had never had any issues with dairy, so I thought… I woke up the next morning after eating some ice cream and my nose was runny and congested and I had phlegm in my throat, yuck! I had never noticed this before. I experimented and sure enough every time I eat dairy I wake up the next morning congested, so needless to say I limit my dairy intake.
Today there are so many non-dairy milk options. The problem is that they are really processed and most are loaded with sugar. The first time I blended up some nut milk I was so excited! I made a sweetened version with a little honey and vanilla and it looked and tasted just like milk, I could’t believe it! It was so incredibly easy and tasted so much like the real thing.
I exchange my homemade nut milk for any recipe calling for dairy milk. I don’t usually drink it, although you can. Just make sure you strain it, so it is smooth and not gritty. If I am adding into a baking recipe or something like that I don’t ever strain it. I like to get the benefits of the fiber and other nutrients in the nut bits. Making nut milk is cost effective and delicious. Check out my nut milk video to see just how easy it is!
Homemade Almond Milk
Budget friendly, preservative-free and delicious!
Ingredients
- ¾ cup water + 3 ¼ cups water, divided
- ⅔ cup almonds
- ⅛ teaspoon sea salt
- Optional:
- 6-9 drops KAL liquid stevia OR 1 tablespoon honey
- 1 teaspoon vanilla flavor
Directions
- Blend 3/4 cup water, almonds, salt & sweetener if using, in a high powered blender until creamy.
- Add 3 ¼ cups water. Mix well & strain if desired.
Quick notes
I don’t strain mine if it’s going into a soup or hot breakfast cereal or if I’m baking with it. I only strain if I’m drinking it.
Store in an airtight container. I use a glass milk jug. Refrigerate. Shake before serving. Will keep for 4-5 days.
Awsome new site!!!!!!!!!! I love it love it!
Thanks so much.
Edna
Thanks for visiting Edna!
Can Alomond Milk be frozen?
I’ve actually never tried. I know for the cartons of almond milky they do not recommend it, but for homemade I think it would basically just change the consistency a bit and it would separate. I bet it would be fine if you were going to use it for smoothies or something like that. It would be easy to pour the milk into an ice cube tray and store them in ziplok bags. Let me know if you try it!
Has anyone else tried to freeze almond milk?
Where could I find a glass milk container like the one you have pictured?
Hi Barb! I got my milk jugs at Whole Foods years ago,… many health food stores still carry glass milk containers too. I actually had to buy the jug with the milk in it. You might also want to look at The Container Store. They often carry things like this too… or maybe online. Let us know if you track one down. Hugs, Kristin
HI,
I was looking for that ‘whipped cream’ recipe you recently made on know the cause. I’ve been hungry for it ever since I saw you make it and can’t wait to try it!
Thanks for keeping very thing simple; I’m loving it!
Mary
PS would it be possible for you to add a save as pdf file button next to the print option button? I try to save trees whenever possible, thanks again
Hi Kate! Click here for the coconut whipped cream recipe. Hope you love it!
Great idea about the PDF button, I’ll look into that for sure! Hugs, Kristin
I saw on Youtube and seen in healthy eating books some nutritionist recommending only raw almonds and soaking them in filtered water to release the protective enzymes that are harmful or hard on our digestive systems. Even Suzy Cohens, Dougs “America’s Pharmacist” suggest that you soak, take the skin off and rinse before making eating, drinking or using in recipes. Are their way better?
Hi Pamela! I answered that question on the quinoa post, but I’ll copy it over here too since it is a popular question Hugs, Kristin
I’ve actually done extensive research into this because it just didn’t make sense to me that God would put something toxic into a food He put here for us to eat.
Eliminating phytic acid is one of the main reasons people soak beans, grains, nuts and seeds. Phytic acid is looked at as bad because it makes some nutrients less absorbable to us. But what if God put it there to protect us? Phytic acid has tremendous cancer fighting properties. Blocking some minerals some of the time isn’t a bad thing. Too much iron = cancer. Too little iron = anemia. Somehow, a balanced diet of whole foods balances all of it out.
If you want to do more research on the health properties of phytic acid google “IP6 health benefits”. IP6 is a another name for phytic acid. Phytic acid is actually a potent anti-cancer component! Be weary when you read about an isolated nutrient being detrimental to our health. God created things to work together perfectly in unison.
Do I think soaking nuts, seeds, etc is bad? No, but I don’t think it is really necessary…. and who has time for that anyway? It’s hard enough to get a healthy meal on the table without remembering to soak things hours or even days before we eat them! All these details in my opinion is what prevents people from eating healthy, it’s just too overwhelming. So, that’s my two cents for what it’s worth. Thanks Pamela!
Thank you for your 2 cents on the soaking of raw almonds…makes sense to me and it is soooo much easier not to soak. But do you use RAW almonds? Aren’t we only to eat RAW nuts and seeds on the phase 1 diet? Luv this site….I could be on here all day. Thank you for all your hard work. God Bless
I made Almond Milk using Almond Butter. Turned out great in my NOT high powered blender…
High Powered Blender is on my WISH LIST!