I started making my own almond milk a while back as a vegan alternative to milk because that was the only option that I had. I saw Almond Breeze and Almond Dream milks all over blogs and was pretty jealous that we didn’t have those brands in Australia. Nowadays there are quite a few almond milk brands available in Australia but most of them are sweetened with refined sugars and taste like a dessert. So I continue to make my own. I love that it’s super easy, I can chose what goes into my milk and I can also use it when cooking savory dishes.
Many of the ingredients in this almond milk are interchangeable. I use the lecithin as an emulsifier (to bind the ingredients). I think this creates more of a smooth, combined texture. I use a touch of xanthan gum to thicken the milk and make it slightly creamy; although it’s not completely necessary because almond milk it so creamy on it’s own. Add the dates/maple syrup/agave nectar if you need it a little sweeter otherwise leave them out – almonds create a pretty sweet milk on their own. I also use a nut milk bag to separate the milk from the almond meal because my blender isn’t as awesome as a Vita-Mix – hint hint to anyone reading this from Vita-Mix ;).
Also, think ahead if you want to make almond milk because it’s best if you can soak the almonds in water overnight. This makes the almonds slightly softer, easier to blend and begins the sprouting process, making the almonds release all of their vitamins and making their enzymes easier to digest.
1 cup raw almonds
4 cups cold water
2 medjool dates with pits removed (optional or can be substituted with 2 TBSP maple syrup/agave nectar/brown rice syrup)
1 tsp lecithin granules (also optional)
1 tsp salt
1/4 tsp xanthan gum
Start by popping your almonds into a jar. Cover with enough water to rise around an inch above the almonds. Set in the fridge overnight or for about 8 – 12 hours.
After the almonds have soaked, rinse them a few times to remove any residue then place them into the blender. Add the remaining ingredients and blend on high until the mixture looks as combined as it can be, give it a few minutes. I like to use cold water here so that my almond milk doesn’t heat up while it’s blending.
Place your nut milk bag over a big jug or bowl and pour the almond milk through the nut milk bag. Try to squeeze out as much of the milk as you can. Don’t throw away the leftover almond meal! It can be dehydrated to make crackers or added to a cake, or even frozen if you can’t think of anything to make with it straight away. I also like to put my milk through the nut milk bag twice to make sure I have a smooth milk.
Pour the milk into a jug and admire how creamy it is and how delicious it tastes. Don’t forget how nutritious and wholesome it is as a replacement also!
Keep the almond milk in the fridge.
Collect your almonds after you have let them soak and check out the difference in size!
Rinse the almonds off then pop them in the blender, along with the other ingredients…
Pour through the nut milk bag and strain out as much of the milk as you can…
Strain a second time to make your almond milk super smooth…